Tuna Cheese Melt

An open-faced tuna melt on a plate with chips.

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.

Course dinner, Lunch, Main, Main Course, Main dish

Cuisine American

Diet Low Calorie

Prep Time 10

Cook Time 5

Total Time 15

Servings servings

Calories 882kcal

Author Jessy Freimann

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.

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.

Nutrition