Tuna Melt Open-Faced Sandwich

Rainy Sunday afternoons growing up meant one thing from my grandmother's kitchen—that distinctive buttery aroma wafting through the house meant tuna melts were happening. I've recreated this ritual countless times in my own tiny apartment, watching steam fog up the windows while bread transforms under the broiler. Something about the contrast of warm, bubbling cheese against cool, zesty tuna salad just makes everything feel right in the world.

I made these for my roommates during our first proper dinner party in our new place last fall. We'd spent all day unpacking boxes and were too exhausted to cook anything elaborate, but these tuna melts turned a chaotic evening into something cozy and memorable. Now they request them whenever anyone's had a rough week.

Ingredients

• 2 cans tuna in water: I've learned draining it really thoroughly makes all the difference between a watery salad and one that holds together beautifully on the bread
• 1/4 cup mayonnaise: This is the creamy backbone that binds everything together, though I sometimes mix in a little Greek yogurt for tang
• 1 tablespoon Dijon mustard: Adds just enough sharpness to cut through the richness
• 1 celery stalk, finely chopped: Brings this essential crunch that keeps every bite interesting
• 2 tablespoons red onion: Don't skip this, the little bites of sharp onion make the whole thing sing
• 1 tablespoon fresh parsley: Totally optional, but I love how it makes everything taste fresh
• 1 teaspoon lemon juice: Brightens up the whole mixture and keeps the tuna from tasting flat
• Salt and black pepper: Trust your palate here, the tuna needs a good amount of seasoning
• 4 slices hearty bread: Sourdough is my absolute favorite because it holds up so well under all those toppings
• 4 slices tomato: Creates this lovely moisture layer between the tuna and melting cheese
• 1 cup shredded cheddar cheese: Cheddar melts beautifully, but Gruyère takes it to another level if you're feeling fancy
• 2 tablespoons unsalted butter: Getting this on the bread before broiling is what creates that irresistible golden bottom

Instructions

Get your broiler ready:

Move that oven rack to the upper middle position and turn on the broiler so it's nice and hot when you need it

Mix up the tuna salad:

Combine everything in a bowl and give it a good stir, making sure all those crunchy bits are evenly distributed throughout

Butter your bread:

Spread that softened butter on one side of each slice and place them butter side up on your baking sheet

Create the first toast:

Slide under the broiler for just 1 to 2 minutes, watching like a hawk because bread can go from golden to burnt in seconds

Build your melts:

Flip each slice so the toasted side faces down, pile on that tuna salad, add a tomato slice, then blanket everything generously with cheese

Melt and bubble:

Back under the broiler for 3 to 5 minutes, staying close by to catch that perfect moment when the cheese turns golden and starts bubbling

The waiting game:

Let them sit for just a minute so you don't burn your mouth on that molten cheese, though I know that's easier said than done

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My partner proposed we add these to our regular dinner rotation, and honestly, they're not wrong. There's something about the ritual of assembling them together at the counter, chatting while we wait for the broiler to work its magic.

Making It Your Own

I've discovered that a pinch of smoked paprika in the tuna salad adds this wonderful depth that makes people ask what the secret ingredient is. Sometimes I'll swap in a little hot sauce when I want to wake things up.

Bread Wisdom

The bread you choose absolutely matters here. I learned this the hard way with flimsy sandwich bread that turned soggy halfway through broiling. Go for something with substance that can hold up under the weight of all those toppings.

Perfect Pairings

A crisp green salad with vinaigrette cuts through the richness beautifully. I also love serving these with pickles on the side for that perfect acid contrast.

• A simple tomato soup transforms this into a complete comfort meal
• Cornichons or bread and butter pickles add the perfect tangy bite
• Keep some extra napkins nearby, these can get wonderfully messy

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Hope these bring you as many cozy moments as they've brought me.

Recipe FAQs

→ What bread works best for tuna melts?

Sourdough and whole wheat breads provide sturdy bases that hold up well under the toppings. Their hearty texture prevents sogginess while toasting creates a crispy foundation.

→ Which cheese melts best for tuna melts?

Cheddar offers sharp flavor and excellent melting properties. Swiss adds nutty notes, Gruyère provides rich depth, and mozzarella delivers stretchy texture. Any combination creates delicious results.

→ Can I make tuna melts ahead of time?

Prepare the tuna salad up to 24 hours in advance and store it refrigerated. Assemble and broil the sandwiches just before serving for the best texture and hottest results.

→ How do I prevent soggy bread?

Lightly toast the buttered bread first before adding toppings. This creates a barrier against moisture. Also, drain tuna thoroughly and avoid overdressing the salad with mayonnaise.

→ What can I serve with tuna melts?

A crisp green salad with vinaigrette balances the richness. Pickles add tangy contrast, tomato soup provides comfort, or fresh fruit offers light sweetness to complete the meal.

→ Can I make a lighter version?

Substitute Greek yogurt for half the mayonnaise, use reduced-fat cheese, and choose whole grain bread. These adjustments maintain creaminess while reducing calories and fat.