Tuna Melt Recipe
Make Tuna Melt Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Tuna Salad
Assembly & Bread
Method
Tuna Salad
Prepare tuna
Drain the canned tuna well, pressing with the back of a spoon to remove excess liquid. Flake the tuna into a medium mixing bowl with a fork.
Add mayonnaise, Dijon mustard, lemon juice, and sweet pickle relish (if using) to the bowl. Stir until combined.
Fold in diced celery, diced red onion, and chopped parsley (if using). Season with salt and black pepper. Taste and adjust seasoning — add hot sauce or a dash of Worcestershire if you want more depth.
Cover the tuna salad and refrigerate for 10–15 minutes if time allows to let flavors meld. If assembling immediately, proceed to next section.
Assembly & Melt
Divide the prepared tuna salad evenly among the four bottom bread slices, spreading to within about 1/2 inch of the edges.
Top each tuna portion with a thin slice of tomato if using, then distribute the cheddar (and optional Swiss/provolone) evenly over each sandwich.
Place the remaining four bread slices on top, butter-side up, pressing gently to compress the sandwiches slightly.
For stovetop grilled melts: place sandwiches in the preheated skillet (work in batches if necessary). Cook over medium heat until the bottom is golden and crisp, about 3–4 minutes. Carefully flip and cook the other side 3–4 minutes until bread is golden and cheese is melted. If cheese is slow to melt, cover the skillet with a lid for 1–2 minutes to trap heat.
For broiler method: place assembled, buttered-side-up sandwiches on a baking sheet. Broil 4–6 inches from heat for 2–3 minutes until top is browned, then flip and broil the other side 1–2 minutes until bread is golden and cheese melted. Watch carefully to avoid burning.
Once melted and golden, transfer sandwiches to a cutting board and let rest 1 minute. Slice each sandwich in half diagonally and serve immediately.