Spicy Tuna Melt Sandwich (Printable)

Zesty tuna salad with sriracha heat and melted cheddar on toasted sourdough bread. Ready in 20 minutes.

# What You Need:

→ Spicy Tuna Salad

01 - 2 cans (5 oz each) tuna in water, drained
02 - 1/3 cup mayonnaise
03 - 1 tablespoon sriracha or hot sauce
04 - 1 tablespoon Dijon mustard
05 - 1 celery stalk, finely chopped
06 - 1 small red onion, finely chopped
07 - 1 tablespoon fresh parsley, chopped
08 - Salt and black pepper to taste

→ Sandwich Assembly

09 - 8 slices sourdough bread
10 - 2 tablespoons unsalted butter, softened
11 - 1 cup shredded cheddar cheese
12 - 1 medium tomato, thinly sliced

# How To Make It:

01 - In a mixing bowl, combine drained tuna, mayonnaise, sriracha, Dijon mustard, celery, red onion, parsley, salt, and pepper. Mix thoroughly until evenly incorporated.
02 - Lay out sourdough bread slices and butter one side of each slice with softened butter.
03 - Place 4 bread slices with unbuttered side facing up. Divide spicy tuna salad evenly among them, top with shredded cheese and tomato slices.
04 - Cover each sandwich with remaining bread slices, ensuring buttered side faces outward.
05 - Heat a large nonstick skillet over medium heat. Cook sandwiches 3-4 minutes per side, pressing gently, until bread is golden brown and cheese is melted.
06 - Slice sandwiches diagonally in half and serve hot.

# Expert Advice:

01 -
  • The heat from the sriracha cuts through the richness of the cheese in a way that wakes up every bite.
  • It comes together faster than ordering takeout and uses pantry staples you probably already have.
  • The crispy buttered sourdough makes even a simple tuna mixture feel indulgent and comforting.
02 -
  • Drain the tuna thoroughly or your salad will be watery and the bread will get soggy no matter how carefully you toast it.
  • Use medium heat for grilling, too high and the bread burns before the cheese melts, too low and you lose that satisfying crunch.
  • Softened butter spreads easily and evenly, cold butter will tear your bread and leave untoasted patches that ruin the texture.
03 -
  • Press the sandwiches gently with your spatula while they cook, this helps the cheese melt faster and creates better contact between the bread and the pan for even browning.
  • If you're making multiple sandwiches and your skillet isn't big enough, keep the finished ones warm in a low oven while you cook the rest so everyone eats at the same time.
  • Finely chop the celery and onion so they blend into the tuna instead of creating big crunchy chunks that can make the sandwich hard to bite cleanly.
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