Crispy Tuna Melt (Printable)

Buttery grilled bread filled with creamy tuna, melted cheese, and tangy pickles — a quick comforting lunch in 20 minutes.

# What You Need:

→ Tuna Salad

01 - 2 cans (5 oz/140 g each) tuna in water, drained
02 - 1/4 cup (60 g) mayonnaise
03 - 1 tablespoon Dijon mustard
04 - 2 tablespoons finely chopped red onion
05 - 2 tablespoons finely chopped celery
06 - 1 tablespoon chopped fresh parsley (optional)
07 - Salt and black pepper, to taste

→ Sandwich Assembly

08 - 8 slices sandwich bread (sourdough, rye, or white)
09 - 8 slices cheddar or Swiss cheese
10 - 8–12 dill pickle chips or slices
11 - 4 tablespoons unsalted butter, softened

# How To Make It:

01 - In a medium bowl, combine tuna, mayonnaise, Dijon mustard, red onion, celery, parsley, salt, and pepper. Mix until well blended.
02 - Lay out the bread slices on a clean surface. Top 4 slices with a slice of cheese, then divide the tuna salad evenly among them. Top with pickle slices and another slice of cheese.
03 - Cover with remaining bread slices to form sandwiches.
04 - Spread butter evenly on the outside of each sandwich (both top and bottom).
05 - Preheat a large skillet or griddle over medium heat. Place sandwiches, buttered side down, on the skillet. Cook for 3–4 minutes per side, pressing gently with a spatula, until bread is golden brown and cheese is melted.
06 - Remove from heat, let cool slightly, then slice in half and serve warm.

# Expert Advice:

01 -
  • You get double layers of gooey cheese that melt luxuriously around the creamy tuna salad.
  • The crisp, buttery bread crunches just right with every bite, making it totally irresistible.
02 -
  • If the heat is too high, the bread burns before the cheese melts—patience is your best tool here.
  • Swapping cheese types mid-recipe once turned my melt stringy instead of perfectly oozy, so stick to ones you know will melt beautifully.
03 -
  • Letting the assembled sandwich rest a few minutes before grilling helps the flavors meld and prevents sogginess.
  • Wipe the skillet between batches to avoid burnt butter flavor sneaking into your next sandwich.
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