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Baked Tuna Melt Sandwiches Recipe

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3.9 from 39 reviews

This classic Tuna Melt recipe features a creamy and flavorful tuna salad piled between butter-toasted bread slices and melted cheddar cheese. Perfect as a satisfying dinner or hearty lunch, it combines the freshness of celery and lemon juice with the richness of mayo and melted cheese. Baked to golden perfection, these sandwiches are crispy on the outside and gooey on the inside.

Ingredients

Tuna Salad

  • 2 (5-oz.) cans albacore tuna
  • 1 stalk celery, diced
  • 2 tablespoons white onions, minced (can substitute yellow onion)
  • 1/3 cup mayonnaise (can substitute Greek yogurt)
  • 1 tablespoon relish (dill or sweet)
  • 1 tablespoon lemon juice
  • 1 tablespoon freshly chopped parsley
  • 1 teaspoon yellow mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dry dill weed
  • 1/4 teaspoon freshly cracked pepper

For Assembly

  • 6 slices bread
  • 6 tablespoons butter
  • 6 slices cheddar cheese (or American cheese)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F to prepare for melting the cheese and warming the sandwich.
  2. Prepare Tuna Salad: Drain the tuna cans thoroughly and shred or break the tuna into small pieces to increase surface area. In a medium bowl, combine the tuna, diced celery, minced onions, mayo, relish, lemon juice, parsley, mustard, salt, garlic powder, dry dill weed, and freshly cracked pepper. Mix thoroughly until well combined.
  3. Butter and Toast Bread: Heat a tablespoon of butter in a skillet over medium-low heat. Add a slice of bread, spreading it evenly with the melted butter. Toast the bread for 2-3 minutes until golden brown, then flip and toast the other side for about 1 minute until slightly firm. Remove from heat and set aside. Repeat this process with all six slices, adding a tablespoon of butter for each.
  4. Assemble Sandwiches: Spread the prepared tuna salad evenly over three slices of the toasted bread. Layer 2 slices of cheddar cheese on top of each tuna spread, then place the remaining bread slices on top, ensuring the golden, toasted sides face outward.
  5. Optional Slicing: For easier eating, use a sharp knife to carefully cut each sandwich diagonally before baking. This step is best done now rather than after baking when the cheese is molten.
  6. Prepare for Baking: Transfer the sandwiches to a foil-lined baking sheet using a spatula. Press the two sandwich halves back together as if they were full sandwiches. Tent the foil over the sandwiches, leaving a gap at the top to allow air circulation during baking.
  7. Bake: Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the cheese is fully melted and the middle is heated through.
  8. Serve: Remove from the oven and serve immediately with sides such as potato chips and a pickle, if desired.

Notes

  • Drain tuna well to prevent soggy sandwiches.
  • Use sturdy bread like sourdough or sandwich bread for best results.
  • Adjust seasonings in the tuna salad to taste.
  • Optionally substitute Greek yogurt for mayonnaise for a lighter version.
  • Butter the outside of the bread slices well to achieve a crispy and golden crunch.
  • Ensure airflow in foil during baking to prevent sogginess.
  • Use sharp cheddar or American cheese for the best melt and flavor.

Find it online: https://justsosavory.com/baked-tuna-melt-sandwiches-recipe/