Tuna Melt Sandwich Recipe

Tuna melt sandwich with a pickle on top.

Tuna Melt Sandwich layered with cheddar cheese, homemade tuna salad and baked in the oven for all the ooey-gooey goodness. Later, topped off with sliced avocado, tomatoes and salad greens to turn it in a out-of-this world delicious sandwich. Ready in 30 minutes and great for any meal of the day.

Course Sandwich

Cuisine American

Diet Kosher

Prep Time 15

Cook Time 10

Total Time 30

Servings servings

Calories 447kcal

Author Aysegul Sanford

Ingredients

For The Tuna Mixture:

2 cans tuna 5 oz. each (I prefer wild-caught Albacore tuna packed in water) - drained
4 stalks celery chopped
2-3 small pickles chopped
1 hard boiled egg peeled and chopped
2 tablespoons fresh parsley chopped
½ cup mayonnaise
1 tablespoon lemon juice
½ teaspoon kosher salt
¼ teaspoon black pepper

For the Sandwich:

4 hamburger buns* sliced in half as you see in the photos (or your favorite toast)
8 slices cheddar cheese or provolone, mozzarella or Havarti would also work
1 cucumber sliced thinly
1 avocado ripe sliced
1 large tomato sliced
½ cup salad greens or arugula
4 cornichon as garnish - optional

Instructions

To make the tuna mixture: Mix together drained tuna, celery, pickles, egg, parsley, mayonnaise, lemon juice, salt and pepper in a bowl. Taste for seasoning and add in if necessary.
To make the sandwiches: Preheat the oven to 350 degrees.
Place 1 slice of cheese on the bottom half of a bun and top it off with ½ cup of the tuna mixture. Place another slice of cheese on the top bun. Place both of them (facing up) on the sheet pan. Repeat the same process with the rest of the buns.
Bake in the oven for 8-10 minutes or until cheese melts. Take it out of the oven and let it cool for a minute.
To Assemble: Layer each bottom bun (the one with the tuna mixture) with sliced cucumber, avocado, tomato, and a green salad leaf. Put the top bun.
If preferred, garnish with a cornichon (as seen in the photos) and serve.

Notes

Yields: This recipe makes 4 sandwiches, which is good for 4 servings. The nutrition information below is per serving.
Bread: We opted for brioche buns, but regular sliced whole wheat or white sandwich bread can also be used.
Cheese: Sharp yellow cheddar is ideal, but white cheddar, provolone, or Havarti can also be used.
Make Ahead: You can make the tuna salad a day in advance. When ready to serve, simply assemble the tuna melts as written in the recipe.
Storage: You can store the leftovers in an airtight container in the fridge for up to one additional day.
To cook it on the stovetop:
1. Butter Bread: Butter one side of 8 slices of bread.
2. Assemble: Flip the bread and place 1 slice of cheese on each unbuttered side. Add ½ cup of the tuna mixture to 4 slices of bread. Top with avocado and tomato, followed by the top slice of bread (buttered side out).
3. Toast: Heat a large skillet over medium to medium-low heat. Place 2 tuna melts in the skillet and cook until the bread is golden brown on the first side, about 4-5 minutes. Flip and continue to cook until the cheese is melted, about 3-4 minutes more. Remove from the skillet and continue with the remaining 2 sandwiches.
4. Cool and serve: Let them cool for a few minutes and serve.

Nutrition