The Chef

Restaurants

Meals

Drinks

Restaurants›Wise Sons Jewish Deli 24th Street›Diner Tuna Melt Recipe

Diner Tuna Melt Recipe

Name: Wise Sons Jewish Deli 24th Streets Diner Tuna Melt Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 12 oz line-caught canned tuna, drained and flaked; 0.5 cups celery, finely diced; 0.25 cups red onion, very finely diced; 0.25 cups pickles (dill or bread & butter), finely diced; 0.5 cups mayonnaise; 1 tbs Dijon mustard; 1 tbs fresh lemon juice; 0.75 tsp kosher salt; 0.5 tsp freshly ground black pepper; 0.5 cups mayonnaise; 2 tsp prepared horseradish (jarred), or more to taste; 0.5 tbs lemon juice; 0.25 tsp freshly ground black pepper; 0.25 tsp kosher salt; 8 slices rye bread slices, about 1/2" thick; 4 slices American cheese slices; 4 slices Swiss cheese slices; 3 tbs butter, softened (for grilling); 1 each ripe tomato, sliced 1/4"; 4 leaves crisp romaine or iceberg lettuce leaves; 0.25 tsp freshly ground black pepper; 4 each optional: pickle chips for serving

Inspired by Wise Sons Jewish Deli 24th Street

Time35m

Serves4

line-caught tuna, lettuce, tomato, and horseradish aioli griddled with american and swiss on rye

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Tuna Salad

12 oz line-caught canned tuna, drained and flaked

1/2 cups celery, finely diced

1/4 cups red onion, very finely diced

1/4 cups pickles (dill or bread & butter), finely diced

1/2 cups Mayonnaise

1 tbs Dijon mustard

1 tbs fresh lemon juice

3/4 tsp kosher salt

1/2 tsp freshly ground black pepper

Horseradish Aioli

1/2 cups Mayonnaise

2 tsp prepared horseradish (jarred), or more to taste

1/2 tbs ReaLemon lemon juice

1/4 tsp freshly ground black pepper

1/4 tsp kosher salt

Sandwich Assembly

8 slices rye bread slices, about 1/2" thick

4 slices American cheese slices

4 slices Swiss cheese slices

3 tbs butter, softened (for grilling)

1 each ripe tomato, sliced 1/4"

4 leaves crisp romaine or iceberg lettuce leaves

1/4 tsp freshly ground black pepper

4 each optional: pickle chips for serving

Method

Tuna Salad

Prepare tuna

Drain the line-caught tuna well and transfer to a medium bowl. Use a fork to break up any large lumps so the texture is flaked and even.

Add the finely diced celery, red onion, and pickles to the bowl with the tuna and stir to combine.

In a small bowl, whisk together 1/2 cup mayonnaise, Dijon mustard, lemon juice, 3/4 tsp kosher salt, and 1/2 tsp black pepper until smooth.

Fold the dressing into the tuna-vegetable mixture until evenly coated. Taste and adjust seasoning with more salt, pepper, or lemon if desired. Cover and refrigerate while you make the aioli and prep bread (can be made up to 1 day ahead).

Horseradish Aioli

In a small bowl combine 1/2 cup mayonnaise, 2 tsp prepared horseradish, 1/2 tablespoon lemon juice, 1/4 tsp black pepper and 1/4 tsp kosher salt. Whisk until smooth and taste; increase horseradish if you prefer more heat.

Cover and refrigerate until ready to assemble. This aioli can be made the day before to deepen flavor.

Sandwich Assembly & Griddle

Lay out 8 slices of rye bread on a work surface. Spread a thin layer of softened butter evenly on one side of each slice (this will be the outside for griddling).

Flip the bread so the buttered side is down. On four slices (the inside), spread about 1 tablespoon of horseradish aioli each.

Divide the tuna salad evenly among the four aioli-topped slices, mounding slightly but keeping a flat surface so the sandwich seals. Season the tuna lightly with the additional 1/4 tsp black pepper if desired.

On top of the tuna on each sandwich, layer one slice American cheese and one slice Swiss cheese (you can overlap or tear to fit). Add one or two slices of tomato and one lettuce leaf on top of the cheese. Spread a thin layer of aioli on the remaining four bread slices (optional) and place them butter-side-up onto each sandwich to close.

Heat a large skillet or griddle over medium heat until hot but not smoking (about 3–4 minutes). Place the sandwiches on the griddle, buttered side down. Press gently with a spatula or a weighted panini press (about 1–2 minutes) to encourage melting and contact.

Cook each side for 3–4 minutes, or until the bread is golden brown and crisp and the cheese is melted. If the bread is browning too quickly before the cheese melts, reduce heat to medium-low and cover the pan for 1–2 minutes to trap heat.

Transfer sandwiches to a cutting board and let rest 1 minute, then slice in half on the diagonal. Serve immediately with optional pickle chips on the side.