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tuna melt from The Jewish Kitchen
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Tuna Melt Sandwich

This delicious sandwich has it all--cool, creamy tuna salad, gooey melted sharp cheddar, and crisp, crunchy, golden bread holding it all together. It's the perfect, hand-held comfort food!
Course Lunch
Cuisine Jewish
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 sandwiches

Ingredients

  • 4 slices rye, thick cut white, or pumpernickel bread
  • 1 12 oz. can solid white tuna in water, drained
  • 1/4 cup mayonnaise
  • 1 tsp. Dijon mustard
  • juice of half a lemon
  • 1/4 tsp. Kosher salt
  • 1/8 tsp. freshly ground black pepper
  • 2 tbsp. chopped red onion
  • 2 tbsp. chopped celery
  • 1 tbsp. chopped fresh parsley
  • 4 tbsp. unsalted butter, softened
  • 2 slices Sharp Cheddar cheese

Instructions

  1. Place tuna in a medium bowl. Using a fork, mash until it is medium-fine. Add mayo, lemon juice, mustard and mix well. Add salt, pepper, onion, celery, and parsley and mix. Taste and check seasonings. If necessary, add more salt and pepper. Set aside.
  2. Heat griddle or large grill pan on medium heat and butter 2 slices of bread on one side. Place the buttered side of the bread on the grill pan. Add a scoop of the tuna salad to the bread once the bread is on the grill. Add a slice of cheddar on top of the tuna. Butter 2 more slices of bread and place on top of the cheese, butter side out.
  3. Cook the sandwiches for approximately 4-5 minutes on each side, until golden brown. Slice and serve with dill pickles.