This open-faced tuna cheese melt comes together in just 15 minutes with simple ingredients: crispy bread and bacon, creamy tuna salad, and perfectly melted cheese, all in one bite.
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Why You'll Love This Tuna And Cheese Melt Recipe
When I was a teenager, one of my earliest jobs was as a hostess at a diner around the corner from my parents' house. One of my favorite things on their menu was their tuna melt, and it was so delicious that it became my benchmark for every tuna melt I've made since.
This recipe is my take on that classic, and it has never let me down. It's quick, easy, and totally customizable! Swap the cheese, add bacon, or change up the bread depending on what you have on hand. And if you've never tried an open-faced tuna melt before, this is the perfect place to start. Here's why you've got to make it:
- Ready in 15 minutes
- Simple ingredients
- Totally customizable
- Perfect for lunch or dinner
Ingredient Information And Substitutions
- Tuna- Canned tuna in water is the base here. Drain it thoroughly so it doesn't get soupy. I prefer chunk light (or yellow fin), but albacore works great too.
- Sourdough bread- The preferred bread for this recipe. Any sturdy sandwich bread works well.
- Celery- Diced small for a satisfying crunch throughout the tuna salad.
- Tomato- Thinly sliced. Roma or beefsteak tomatoes work best here.
- Sweet relish- Adds a subtle sweetness and texture to the tuna salad. Dill relish works as a substitute for something tangier.
- Mayonnaise- Binds the tuna salad together. Greek yogurt works as a lighter substitute.
- Butter- For toasting the bread to golden perfection. Mayonnaise on the outside of the bread works as a substitute and also adds a great crust.
- Sharp cheddar cheese- The preferred cheese here for maximum meltiness and flavor. Mozzarella works great for a milder flavor.
- Bacon- Fried crisp. Totally optional, but highly recommended!
How To Make An Open Face Tuna Melt
Step 1- Make the tuna salad.
Mix the drained tuna, mayonnaise, relish, and celery in a bowl until well combined.
Step 2- Toast the bread.
Melt half the butter in a large pan over medium-high heat. Toast one side of the bread until golden brown and remove from the pan.
Step 3- Build the sandwich.
Melt the remaining butter and place the bread back in the pan, untoasted side down. Split the tuna salad between both slices and top with bacon, tomato, and cheese.
Step 4- Melt the cheese.
Reduce the heat to medium and cook for 3 minutes, then cover the pan and cook for another 3 minutes until the cheese is melted. Add a tiny splash of water to the pan to create steam if needed.
Step 5- Serve.
Serve immediately while it's still hot.
Frequently Asked Questions
Yes, mix it and store covered in the fridge for up to 2 days. When ready, assemble and cook each melt as directed.
Yes. Toast the bread lightly in your toaster and then assemble the sandwich on a baking sheet and broil until the cheese is melted and bubbly. Keep a close eye on it so the bread doesn't burn.
Reduce the heat slightly to medium and cover the pan. This traps steam and helps the cheese melt evenly without the bread burning underneath.
Tips For Making Open-Faced Tuna Melts
- Butter the outside of the bread and the pan itself. The butter in the pan adds incredible flavor, and buttering the bread itself gives you a gorgeous golden crust.
- Don't use too high of heat. You want the cheese to have time to melt! Too low, and the bread will burn before the cheese gets gooey. I turn it down once the sandwich is assembled in the pan.
- Cover the pan. This traps steam and helps the cheese melt evenly without burning the bread underneath.
- Pat the tomato slices dry before adding them. Excess moisture from the tomato can make the sandwich soggy.
- Make it your own. Thinly sliced avocado, crispy bacon, or a handful of arugula all make great additions. You can easily swap the cheese, change the bread, or raid the fridge for whatever sounds good.
- Ingredients to prep ahead- Mix the tuna salad and fry the bacon.
- Leftovers and storage- This is best eaten right away, but leftovers will keep for up to 2 days in the refrigerator.
What To Serve With Hot Tuna Melt
This open face sandwich pairs perfectly alongside soups, salads, or light sides for a complete lunch or dinner spread. Here are some of my favorite options:
Other Awesome Sandwich Recipes To Try
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
Tuna Cheese Melt
Equipment
Ingredients
- 1 can Tuna fish well drained
- 2 Tablespoons Mayonnaise
- 1 Tablespoon sweet relish
- 1 rib celery diced
- 4 slices sharp cheddar cheese
- 1 tomato thinly sliced
- 6 pieces Bacon fried crisp
- 2 slices sourdough bread
- 2 Tablespoons butter
Instructions
- In a small container, mix drained tuna, mayonnaise, relish and celery until well combined.
- Melt half the butter in a large fry pan over medium-high heat. Toast one side of the bread until golden brown and remove from the pan.
- Melt the remaining butter and place the bread slices back into the pan, un-toasted side down.
- Split tuna salad between both slices of bread and top with bacon, tomato and cheese. Reduce heat to medium.
- Cook for 3 minutes and then cover the pan. Cook another 3 minutes until the sandwich is heated through and the cheese is melted. Serve immediately.
Video
Notes
- Butter the outside of the bread and the pan itself. The butter in the pan adds incredible flavor, and buttering the bread itself gives you a gorgeous golden crust.
- Don't use too high of heat. You want the cheese to have time to melt! Too low, and the bread will burn before the cheese gets gooey. I turn it down once the sandwich is assembled in the pan.
- Cover the pan. This traps steam and helps the cheese melt evenly without burning the bread underneath.
- Pat the tomato slices dry before adding them. Excess moisture from the tomato can make the sandwich soggy.
- Make it your own. Thinly sliced avocado, crispy bacon, or a handful of arugula all make great additions. You can easily swap the cheese, change the bread, or raid the fridge for whatever sounds good.
- Ingredients to prep ahead- Mix the tuna salad and fry the bacon.
- Leftovers and storage- This is best eaten right away, but leftovers will keep for up to 2 days in the refrigerator.
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