Classic Tuna Melt Open-Faced Sandwich (Printable)

Crispy bread topped with zesty tuna salad, tomato slices, and melted cheddar, broiled until golden and bubbling.

# 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 (or Swiss, Gruyère)
12 - 2 tablespoons unsalted butter, softened

# How To Make It:

01 - Turn on your oven broiler or set toaster oven to broil setting, allowing it to reach full temperature.
02 - Combine tuna, mayonnaise, Dijon mustard, celery, red onion, parsley, lemon juice, salt, and pepper in a medium bowl. Mix thoroughly until all ingredients are evenly distributed and the mixture is creamy.
03 - Arrange bread slices on a baking sheet. Spread softened butter lightly on one side of each slice. Place under broiler for 1-2 minutes until golden brown.
04 - Flip bread slices so toasted side faces down. Spread tuna salad evenly over each slice. Top with a tomato slice, then generously cover with shredded cheese.
05 - Return baking sheet to broiler for 3-5 minutes. Watch closely to prevent burning. Remove when cheese is completely melted, bubbling, and edges are golden brown.
06 - Let sandwiches cool for 2-3 minutes to set the cheese. Serve warm while cheese is still melted.

# Expert Tips:

01 -
  • It comes together in under 20 minutes but tastes like something from a diner counter
  • The combination of warm, melty cheese and cool, creamy tuna is pure comfort
  • You can customize it endlessly based on what's in your fridge
02 -
  • The broiler can go from perfectly melted to burnt in seconds, so stay close and check frequently
  • Buttering the bread first creates a barrier that keeps the tuna salad from making the bottom soggy
  • Letting the melts rest for a minute after broiling makes all the difference between a messy sandwich and one you can actually pick up
03 -
  • Room temperature tuna salad spreads more evenly and won't tear the bread
  • Shred your own cheese from a block instead of buying pre shredded for the best melting texture
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