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Classic Tuna Melt Sandwich - Comforting, Cheesy, and Easy

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 cans (5 oz each) tuna, drained well (albacore or chunk light)
  • 3 tablespoons mayonnaise (plus more to taste)
  • 1 teaspoon Dijon mustard (optional, for a little tang)
  • 1 tablespoon lemon juice or 2 teaspoons dill pickle brine
  • 1 small celery stalk, finely diced
  • 2 tablespoons red onion, finely minced
  • 1 tablespoon dill pickle, finely chopped (optional but recommended)
  • Salt and black pepper, to taste
  • 4 slices sturdy bread (sourdough, rye, or thick sandwich bread)
  • 4 slices cheese (sharp cheddar, Swiss, or provolone)
  • 2 tablespoons butter, softened
  • Optional add-ins: sliced tomato, a pinch of smoked paprika, fresh dill, or a dash of hot sauce

Method
 

  1. Prep the tuna salad. In a bowl, combine drained tuna, mayonnaise, Dijon, lemon juice or pickle brine, celery, onion, and dill pickle. Stir until just combined. Season with salt and pepper. Taste and adjust the mayo, acid, and seasoning to your liking.
  2. Dry the tuna well. If your tuna is watery, press it with paper towels before mixing. This keeps the sandwich from getting soggy and helps the filling cling together.
  3. Preheat your skillet. Place a large skillet or griddle over medium heat. Give it a couple of minutes to heat evenly. Medium heat helps melt the cheese without scorching the bread.
  4. Butter the bread. Spread a thin, even layer of softened butter on one side of each slice. The buttered sides will face the skillet and crisp up.
  5. Assemble the base. Lay two slices of bread, butter side down, in the hot skillet. Top each with a slice of cheese to create a “barrier” that protects the bread from moisture.
  6. Add the tuna filling. Spoon the tuna salad over the cheese layer, spreading it to the edges for even coverage. Don’t mound it too high; about 1/2 inch is perfect.
  7. Top with more cheese. Add a second slice of cheese on top of the tuna for that classic gooey melt. If using tomato slices, place them beneath the top cheese to prevent slipping.
  8. Close the sandwich. Place the remaining bread slices on top, butter side up.
  9. Grill slowly. Cook for 3–4 minutes per side, pressing gently with a spatula. Reduce heat if the bread browns too fast. The goal is deeply golden bread and fully melted cheese.
  10. Rest and slice. Transfer to a cutting board and let the sandwiches rest for 1–2 minutes. This helps the cheese set a bit. Slice diagonally and serve immediately.