Tuna Melt Open-Faced Sandwich (Print Version)

Creamy tuna salad with melted cheddar on toasted bread, broiled until golden and bubbly.

# What You'll Need:

→ Tuna Salad

01 - 2 cans (5 oz each) tuna in water, drained
02 - 1/4 cup mayonnaise
03 - 1 tablespoon Dijon mustard
04 - 1 celery stalk, finely chopped
05 - 2 tablespoons red onion, finely chopped
06 - 1 tablespoon fresh parsley, chopped
07 - 1 teaspoon lemon juice
08 - Salt and black pepper, to taste

→ Sandwich Assembly

09 - 4 slices hearty bread (sourdough or whole wheat)
10 - 4 slices tomato
11 - 1 cup shredded cheddar cheese
12 - 2 tablespoons unsalted butter, softened

# How to Make It:

01 - Preheat your oven broiler or set a toaster oven to broil setting.
02 - Combine tuna, mayonnaise, Dijon mustard, celery, red onion, parsley, lemon juice, salt, and black pepper in a medium bowl. Mix until thoroughly incorporated.
03 - Arrange bread slices on a baking sheet. Lightly spread softened butter on one side of each slice. Place buttered side up under the broiler for 1-2 minutes until golden brown.
04 - Flip the toasted slices. Spread tuna salad evenly over each slice. Top with a tomato slice, then generously sprinkle with shredded cheese.
05 - Return to the broiler for 3-5 minutes. Watch carefully until cheese melts completely, bubbles, and turns golden brown around the edges.
06 - Remove from oven and let cool for 1-2 minutes before serving warm.

# Additional Tips::

01 -
  • Its the kind of meal that turns ordinary canned tuna into something that feels like a treat
  • The contrast between warm bubbly cheese and cool crisp tomato never gets old
02 -
  • Broilers vary wildly in intensity, so stay close and check every minute after the first two
  • Letting the bread cool slightly after the first toast prevents the tuna salad from making it soggy
03 -
  • Shred your own cheese instead of buying pre shredded for better melting
  • Let the tuna salad sit for 10 minutes before assembling to let flavors meld
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