Tuna Melt Recipe
Served with sliced tomatoes and Swiss cheese on sourdough.
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Ingredients
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Tuna Salad
Sandwich Assembly
Optional Garnish
Method
Tuna Salad
Prepare tuna
Open and drain the canned tuna well. Transfer tuna to a medium mixing bowl and flake with a fork so there are no large chunks.
Add mayonnaise, Dijon mustard, lemon juice and Worcestershire (if using). Stir until combined and creamy.
Fold in the finely diced celery and minced red onion. Season with salt and black pepper, tasting and adjusting seasoning as needed (start with provided amounts).
Sandwich Assembly & Cooking
Heat a large skillet or griddle over medium heat. Lightly butter one side of each sourdough slice (use about 1/2 tbs per slice) — this will be the outside that contacts the pan.
Place two slices, butter-side down, on a cutting board or plate. Divide the prepared tuna salad evenly between the two slices placed butter-side down, spreading into an even layer leaving a small border.
Top the tuna on each sandwich with 2 slices of Swiss cheese (or enough to cover), then place 3–4 tomato slices on top of the cheese. Close each sandwich with the remaining bread slice, butter-side up.
Add the olive oil or 1 tbs butter to the heated skillet and reduce heat to medium-low. Carefully transfer sandwiches to the skillet. Cook 3–4 minutes per side, pressing gently with a spatula, until bread is golden brown and cheese has melted. If bread browns before cheese melts, cover skillet with a lid for 1–2 minutes to trap heat and help the cheese melt.
Remove sandwiches from skillet and let rest 1 minute. Cut each sandwich in half diagonally.