Tuna Salad Melt Recipe

Prepare tuna

Open and drain the canned tuna well. Transfer tuna to a medium mixing bowl and use a fork to flake it into bite-sized pieces.

Add mayonnaise and Greek yogurt (if using). Stir to combine until creamy. Adjust mayo/yogurt ratio to reach desired creaminess.

Stir in diced celery, minced red onion, chopped pickle or relish, chopped fresh dill (or dried), Dijon mustard, lemon juice, and capers (if using). Mix thoroughly.

Season the mixture with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust salt, pepper, or lemon juice as needed. Refrigerate while assembling sandwiches if not using immediately.

Lay out 4 slices of bread. Spread a thin layer of softened butter on one side of each slice (these will be the outer sides for toasting).

Divide the tuna salad evenly between two slices of bread (butter side out). Use about half the shredded cheese on top of the tuna on each sandwich. If using sliced tomato and/or lettuce, place tomato on top of the tuna and then a leaf of lettuce. Finish with remaining bread slices, buttered side facing out.

If you prefer extra cheesy, add a little more shredded cheese between tuna and top bread so cheese melts into the filling.

Heat a large skillet or griddle over medium heat. Add 1 teaspoon olive oil or a small knob of butter and swirl to coat.

Place sandwiches in the skillet, buttered sides down. Cover the skillet with a lid or with foil to trap heat and help the cheese melt. Cook 3–4 minutes, until the bottom is golden brown.

Carefully flip each sandwich with a spatula. If the cheese hasn't melted enough, press down gently with the spatula and cover again. Cook another 3–4 minutes until the second side is golden and cheese is melted.

If the bread is browning too quickly before the cheese melts, reduce heat to medium-low and cook a bit longer covered.

Remove sandwiches to a cutting board. Let rest 1 minute, then slice in half on the diagonal. Season with extra cracked black pepper if desired and serve immediately.