Tuna Melt Open-Faced Sandwich

Rainy Sunday afternoons were made for sandwiches like this, the kind that require a fork and leave you with a warm, satisfied feeling. I first fell for tuna melts in a tiny diner off Route 66, where the cook slid a bubbling square of bread across the counter and winked. The cheese had those perfect browned spots, and something about the hot tuna salad against crisp bread made sense in a way no cold lunch ever could. Now, whenever gray clouds gather outside my kitchen window, this is what I find myself making.

My youngest daughter used to request these every Friday during her first year of college. She would Facetime me from her tiny dorm kitchen, phone propped against a coffee mug, watching me demo each step. Last week she made them for her roommates and sent a photo of four golden melts lined up on a baking sheet. They burned the first batch, she admitted, but the second one was perfect.

Ingredients

• 2 cans (5 oz each) tuna in water: Packed in water keeps the flavor clean and lets the other ingredients shine
• 1/4 cup mayonnaise: This creates that creamy texture we all remember from childhood
• 1 tablespoon Dijon mustard: Adds just enough sharpness to cut through the richness
• 1 celery stalk, finely chopped: Brings a necessary crunch that makes each bite interesting
• 2 tablespoons red onion, finely chopped: A little bite of onion goes a long way here
• 1 tablespoon fresh parsley, chopped: Optional, but pretty and adds a fresh pop of color
• 1 teaspoon lemon juice: Brightens everything up so the tuna never feels heavy
• Salt and black pepper: Taste as you go, because brands of tuna vary in saltiness
• 4 slices hearty bread: Sourdough holds up beautifully, but whole wheat works just as well
• 4 slices tomato: Place these under the cheese to keep them from sliding off
• 1 cup shredded cheddar cheese: Cheddar melts into that perfect gooey blanket we all love
• 2 tablespoons unsalted butter: Soften this well so it spreads easily without tearing the bread

Instructions

Get your oven ready:

Move your oven rack to the upper third position and turn on the broiler. Line a baking sheet with foil for easier cleanup later.

Mix the tuna salad:

In a medium bowl, combine the tuna, mayonnaise, Dijon mustard, celery, red onion, parsley if using, lemon juice, salt, and pepper. Mash everything together with a fork until the tuna breaks into smaller flakes and everything is evenly combined. Give it a taste and adjust the seasoning if needed.

Prep the bread:

Lay out your bread slices on the prepared baking sheet. Spread a thin layer of softened butter on one side of each slice.

First toast:

Place the bread butter side up under the broiler for 1 to 2 minutes. Watch carefully—you want it just golden, not burned. Remove from the oven.

Build the melts:

Flip each slice over so the toasted side faces down. Spread a generous layer of tuna salad over the untoated side. Top with a tomato slice, then sprinkle with a generous handful of shredded cheese.

Melt it all together:

Return the baking sheet to the broiler for 3 to 5 minutes. Keep your eyes on it—the cheese should be completely melted and bubbling, with some golden brown spots developing around the edges.

Let them rest briefly:

Remove from the oven and let the melts sit for about 2 minutes. This short wait helps everything set so you can actually pick them up without everything sliding off.

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These have become my go-to when friends drop by unexpectedly and the pantry looks bare. Something about pulling bubbling sandwiches from the oven makes people feel taken care of, like you went to much more trouble than you actually did. Last month my neighbor texted at 2pm asking if I had lunch, and ten minutes later we were eating tuna melts at my kitchen table while her toddler chased my cat around the island.

Making It Your Own

Once you have the basic method down, these melts welcome all sorts of variations. I have discovered that adding a pinch of smoked paprika to the tuna salad gives it a subtle depth most people cannot quite identify but definitely notice. A few dashes of hot sauce wake everything up if you are feeling adventurous, or swap in Greek yogurt for half the mayonnaise when January resolutions are still fresh.

Cheese Choices

While sharp cheddar is the classic choice for good reason, do not be afraid to experiment. Gruyère brings a nutty sophistication that feels almost fancy, Swiss melts into that perfect gooey consistency, and pepper jack adds a gentle kick that pairs beautifully with the cool tuna salad. Sometimes I use a mix of whatever cheese bits are languishing in the cheese drawer.

Serving Suggestions

These are substantial enough to stand alone as a light dinner, but a few accompaniments make them feel like a proper meal. A simple green salad with vinaigrette cuts through the richness beautifully. Some crisp bread and butter pickles on the side add the perfect acidic crunch. When I want to make it feel special, I serve tomato soup alongside for dipping.

• Let the tuna salad sit for 10 minutes before assembling to let flavors meld
• Use a cheese grater instead of pre-shredded cheese for better melting
• If your bread is very fresh, let it sit out for an hour so it toasts better under the broiler

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There is something deeply comforting about food that comes out hot and bubbling, something that feels like a warm hug on a plate. These tuna melts have been feeding my family through busy weeknights, lazy Sundays, and everything in between for years. I hope they find a regular spot in your kitchen rotation too.

Recipe Questions

→ What type of bread works best for tuna melts?

Hearty breads like sourdough, whole wheat, or artisan country loaves hold up well under broiling. Their sturdy texture prevents sogginess and provides a satisfying crunch. Avoid soft, fluffy breads that may collapse under the toppings.

→ 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. Pre-assembled sandwiches can become soggy if left sitting.

→ What cheese varieties melt well on tuna melts?

Cheddar offers classic flavor, but Swiss, Gruyère, provolone, or mozzarella work beautifully. Pepper jack adds a spicy kick. Choose cheeses that melt smoothly without separating for the best results.

→ How do I prevent the bread from burning under the broiler?

Watch closely during broiling, as timing varies by oven. Position the rack 4-6 inches from the heat source. Start checking after 2 minutes—the cheese should bubble and melt while edges turn golden brown, not black.

→ Can I use fresh tuna instead of canned?

Absolutely. Grill or sear fresh tuna steaks, then flake into pieces. Season simply and mix with the mayonnaise dressing. Fresh tuna offers a meatier texture and milder flavor that pairs wonderfully with melted cheese.

→ What sides complement tuna melts?

Serve with a crisp green salad, cucumber salad, or coleslaw for contrast. Pickles, potato chips, or tomato soup make classic accompaniments. The sandwich's richness pairs well with acidic or fresh sides.