Tuna Melt Open-Faced Sandwich

The smell of broiling cheese takes me back to my first apartment, where I learned that a tuna melt could transform a lonely Tuesday into something resembling comfort. My neighbor Mrs. Henderson used to make them whenever she sensed I'd had a rough day, and she taught me that the secret lies in getting the bread just right—crisp enough to hold everything together, soft enough to yield with each bite.

Last winter, during that week when the power kept flickering during a storm, I made these for my roommates by candlelight using our toaster oven. We huddled around the kitchen island eating them straight off the baking sheet, and somehow that simple meal became one of our favorite memories from that whole season.

Ingredients

• Tuna in water: I've tried oil-packed, but water lets the other flavors shine without making everything feel heavy
• Mayonnaise: This binds everything together, but dont go overboard or you'll lose the texture
• Dijon mustard: Adds just enough sharpness to cut through the richness
• Celery: Finely chopped gives you these tiny crunches throughout every bite
• Red onion: Brings a little bite and freshness that keeps it from being one-note
• Lemon juice: Brightens the whole salad and wakes up the tuna
• Hearty bread: Sourdough holds up best, but any substantial slice will do
• Tomato slices: They cook down slightly under the broiler and add juiciness
• Shredded cheddar: Melts beautifully and gets those perfect browned pockets
• Unsalted butter: Brushed on the bread creates that diner-style golden bottom

Instructions

Get your broiler ready:

Turn on your oven broiler or set your toaster oven to broil, positioning the rack about 4 inches from the heat source

Mix the tuna salad:

Combine tuna, mayonnaise, Dijon mustard, celery, red onion, parsley, lemon juice, salt, and pepper in a bowl until everything is evenly distributed

Toast the first side:

Lay bread slices on a baking sheet, butter one side of each, and broil butter-side-up for 1 to 2 minutes until golden

Build your melts:

Flip the bread so the toasted side faces down, spread tuna salad generously, top with tomato slices, then cover with a generous layer of shredded cheese

Melt it all together:

Return to the broiler for 3 to 5 minutes, watching closely, until the cheese is bubbly with browned spots and the bread edges are crisp

Let them rest briefly:

Cool for just a minute or two so the cheese sets slightly and doesn't slide off when you take that first bite

Pin

When my daughter turned seven, she requested 'fancy tuna melts' for her birthday lunch instead of cake. I arranged them on a platter with extra parsley and called them gourmet, and she beamed like I'd cooked something extraordinary.

Making It Your Own

Sometimes I swap in pepper jack cheese when I want more heat, or add a pinch of smoked paprika to the tuna salad for that subtle smoky depth. The recipe adapts beautifully to whatever you're craving or have available.

The Bread Matters

Thin sandwich bread will turn into a soggy disappointment under the broiler. You need something with substance—sourdough, a hearty whole grain, or even a thick-cut Italian bread that can hold its own against the toppings.

Serving Ideas

A simple green salad with vinaigrette cuts through the richness perfectly. I also like serving these alongside kettle chips or a few pickle spears for that classic diner feel at home.

• Try a light arugula salad with lemon dressing
• Creamy tomato soup makes an incredible dipping companion
• Coleslaw adds a bright, crunchy contrast

Pin

Some days, simple food prepared with care is exactly what you need. This recipe has gotten me through more tough days than I can count.

Recipe FAQs

→ What type of bread works best for tuna melts?

Hearty breads like sourdough, whole wheat, or thick-cut white bread hold up well under broiling. Avoid soft sandwich bread that may become soggy or burn too quickly. The bread should be sturdy enough to support the toppings without collapsing.

→ 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, and the cheese won't melt properly if chilled.

→ What cheese varieties work well in tuna melts?

Sharp cheddar offers the best melt and flavor contrast. Swiss or Gruyère add nutty richness, while pepper jack brings mild heat. Mozzarella provides excellent melting but less flavor intensity. Consider combining cheeses for both flavor and perfect meltability.

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

Watch the broiler closely, as timing varies by oven. Position the rack 4-6 inches from the heat source. Butter the bread lightly and toast for just 1-2 minutes initially. During the final broil, check every 60 seconds once you notice bubbling.

→ Can I use fresh tuna instead of canned?

Yes, grill or pan-sear fresh tuna steaks, then flake them into the salad. Use slightly less mayonnaise since fresh tuna contains more natural moisture. This elevates the dish but increases cost and preparation time significantly.

→ What can I serve alongside tuna melts?

A crisp green salad with vinaigrette balances the richness. Pickles, coleslaw, or potato salad make classic sides. Tomato soup creates a comforting meal combination. For lighter options, serve with carrot sticks or cucumber slices.