The Ultimate Tuna Melt Sandwich with Gooey Cheddar Cheese
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This tuna melt is creamy, crunchy, and loaded with perfectly melty cheddar. It’s the classic sandwich — perfected.
I’ve been tweaking this tuna melt for years, and this is the version I always come back to. The filling is perfectly creamy without being heavy, thanks to just the right balance of mayonnaise and Dijon. Crunchy dill pickles and celery add brightness and texture, green onions bring a little bite, and I’m generous with the pepper because it makes everything pop.
Once it’s piled onto buttered bread and topped with cheddar, that’s when the magic really happens. The cheese melts into a dreamy, gooey layer while the bread turns golden and crisp on the outside. You get creamy, tangy tuna salad, little bursts of crunch, and that irresistible pull of melted cheddar in every bite. It’s simple, nostalgic, and exactly what a tuna melt should be.
Variations
If you’re feelin’ fancy or want to play with the flavor a bit, you can mix things up for your tuna melt recipe. The classic tuna melt rule is that you want something pickled in there for acidity and saltiness, something crunchy in every bite, and melty cheese. Otherwise, there are no rules. Here are some of my favorite tuna melt variations:
- Briny: Add some pickled jalapeños, green olives, or capers for extra brininess.
- Crunch: Add some finely chopped red onion.
- Spice it up: Sprinkle some red pepper flakes into your tuna filling.
- Tomato: A slice of tomato is a great addition.
Storing leftover tuna mixture
Hot tip: If you have some tuna mixture left over, pop it in a covered container and store it in the fridge for 3-4 days. You can create another tuna melt with it, use it in a potato salad or pasta salad, or make my tuna balls. You can also make extra tuna mixture on purpose, so you’ve got the goods on hand to enjoy tuna melts for lunch this week.
The Ultimate Tuna Melt Sandwich with Gooey Cheddar Cheese
Ingredients
- 2 5-ounce cans of tuna (see notes)
- ½ cup mayonnaise (see notes)
- ¼ cup chopped green onion
- 1 tablespoon dijon mustard
- 2 medium dill pickles (diced – see notes)
- 1 celery rib (diced)
- Salt and pepper (to taste – I like lots of pepper)
- 2 tablespoons butter (softened)
- 8 slices bread (see notes)
- 4 slices cheddar cheese (see notes)
Instructions
- Drain the cans of tuna and then add it to a medium-sized bowl. Add the mayo, green onion, dijon, pickles, and celery and mix well. Season to taste with salt and pepper.2 5-ounce cans of tuna, ½ cup mayonnaise, 2 medium dill pickles, ¼ cup chopped green onion, 1 tablespoon dijon mustard, 1 celery rib
- Spread ½ tablespoon of butter over one side of each slice of bread.2 tablespoons butter, 8 slices bread
- Turn the buttered sides down and then place a slice of cheese over four pieces of bread. Top with the tuna and finish with a slice of bread, buttered side facing up.4 slices cheddar cheese
- Heat a large pan over medium heat. Once hot, add the sandwiches cheese side down, working in batches if needed.
- Cook until they are golden brown and then flip them over to cook on the other side. They are done when both sides are crispy and golden and the cheese has melted.
Video
Notes
Nutrition
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This is a very good recipe to make for lunch and i do love it
I’m so happy to hear that you love the recipe!