Tuna Melt Open-Faced Sandwich (Printable)

Creamy tuna salad on toasted bread with melted cheese, 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 (about 4 oz) shredded cheddar cheese
12 - 2 tablespoons unsalted butter, softened

# How-To Steps:

01 - Preheat your oven broiler or set a toaster oven to broil setting.
02 - In a medium bowl, combine tuna, mayonnaise, Dijon mustard, celery, red onion, parsley, lemon juice, salt, and black pepper. Mix until thoroughly incorporated.
03 - Arrange bread slices on a baking sheet. Lightly spread butter on one side of each slice. Place buttered side up under broiler for 1–2 minutes until golden.
04 - Turn bread slices over with toasted side down. Spread tuna salad evenly over each slice. Top with tomato slices, then sprinkle generously with shredded cheese.
05 - Return baking sheet to broiler and cook for 3–5 minutes, watching carefully, until cheese is melted and bubbling with golden brown edges. Let cool slightly before serving warm.

# Expert Tips:

01 -
  • The way the cheese creates this incredible golden crust that crackles when you bite into it
  • It transforms pantry staples into something that feels like a genuine treat
  • Ready in under 20 minutes but tastes like you put way more thought into it
02 -
  • I burned my first three batches because I walked away during the broiling step, so stay close and watch through the oven door
  • Using tuna packed in water instead of oil keeps the final sandwich from becoming greasy and heavy
  • Letting the tuna salad sit for 5 minutes before assembling lets the flavors meld together beautifully
03 -
  • Shred your own cheese instead of buying pre-shredded for way better melting behavior
  • Room temperature tuna salad spreads much more evenly than cold straight from the fridge
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