This tuna melt sandwich is broiled to get that melted cheese goodness, then topped with fresh tomatoes and a crunchy toasted slice of bread! I like to pop them open-faced under the broiler, but you can always add a second piece of bread if you're hungry. This delightfully creamy, cheesy, crunchy sandwich is perfect for a quick lunch or dinner any day of the week!
Tuna Melt Sandwich Recipe
This easy-to-make comfort food sandwich is just the way I remember it from childhood! Of course, my husband always had his tuna melts as an open-faced sandwich so he prefers the broiled method every time.
This is just the base recipe, there are so many stir-in options and additional toppings that can be added to this classic tuna melt. Get creative, and make this staple lunchtime favorite your own!
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Craving sandwiches? Why not try my grilled chicken club sandwich, chicken parmesan sandwich, or fried bologna and egg sandwich, they're oh-so-good!
🥘 Tuna Melt Sandwich Ingredients
The simplicity of a tuna melt sandwich is one of the reasons they are so great! I love the taste of dill, but if you aren't a fan you can certainly leave it out.
- French Bread - 4 slices of French bread (see my recipe - or use sandwich rolls). If you like them open-faced, you only need 2 slices!
- Tuna -1 5-ounce can of albacore tuna in water, drained. *See the notes below on using tuna in oil.
- Mayonnaise - 3 tablespoons of mayonnaise, or more if you like the tuna creamier.
- Pickle - 1 pickle (sweet or dill, diced - or use pickle relish).
- Lemon Juice (optional) - ¼ teaspoon of lemon juice.
- Dill Weed - ¼ teaspoon of dill weed.
- Salt & Pepper - Add salt & pepper to taste.
- Cheddar Cheese - 2 slices of cheddar cheese, or your preferred type of cheese.
- Tomato - 1 thinly sliced tomato (beefsteak tomatoes or another large variety of tomato is best).
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make a Tuna Melt Sandwich
These classic tuna melts come together in no time! Grab a mixing bowl, a silicone spatula, and a baking sheet to get started.
This recipe makes 2 tuna melt sandwiches, but it's super easy to double or triple the recipe if you need to make more!
- Prep. Start out by turning your oven to broil, use the low broil setting if you have that option, and line a baking sheet with parchment paper (for ease of cleanup) if desired.
- Make tuna salad. In a small bowl, combine a 5-ounce drained can of albacore tuna, 3 tablespoons (or more) of mayonnaise, 1 diced pickle, ¼ teaspoon of lemon juice (optional), ¼ teaspoon of dill weed, and salt & pepper to taste. *I like to toast my bread before adding the tuna salad. Broil the sliced bread while making the tuna salad mix, if desired, for about 5 minutes on a low broil.
- Assemble the sandwiches. Divide your tuna mixture onto 2 of the 4 French bread slices, leaving the second half of the sliced bread on the baking sheet to broil with the tuna-topped slices. Add 2 cheddar cheese slices on top of each piece of bread with tuna salad, and 2-3 slices of tomato to each sandwich.
- Broil. Broil the tuna, cheese, and tomato-covered bottoms as well as the plain bread slices for about 5 minutes, or until the cheese is melted and bubbly. *You may need to remove the plain bread slices earlier than the sandwich bottoms if they start to brown too much.
- Remove the sandwiches from the oven and add a slice of green leaf lettuce or any of your favorite toppings to each, if desired. Finish assembling the sandwiches with their top slices, or leave them open-faced if you like. Serve immediately.
I served my tuna melts with some quick air fryer potato chips this go around, but french fries are another family favorite! You could also try fruit salad or potato soup for a heartier meal. Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- You can use tuna canned in oil if that's what you have on hand. The oil is still packed with wonderful nutrition, but I do modify my mayonnaise amount (as needed) to make up for the extra liquid added by utilizing this tuna oil.
- As I said before, this is just the base recipe! Some people like to add a teaspoon of Dijon mustard to their tuna salad, and thinly sliced red onions are another popular choice. You can definitely tweak this recipe to make it your own.
- Check your bread regularly. Slices of bread under the broiler without tuna salad on top will toast much faster than the tuna slices.
🥡 Storing & Reheating
Tuna melts taste best straight out of the oven, so I try to plan on making just what I need. If you can't finish your tuna melt, you can place it in an airtight container or storage bag in the fridge for up to 2 days.
Reheating Tuna Melt Sandwiches
You can reheat your sandwiches on a baking sheet in the oven at 350°F (175°C) for 5-7 minutes or in the microwave.
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❓ Recipe FAQs
You need quality bread that can hold up to the heat and your toppings. I like to use my quick french bread, ciabatta, sourdough, rye bread, bagels, or English muffins for a great sandwich!
Simply put, the better the ingredients the better the sandwich. Albacore is the premium canned tuna and is my preferred tuna. Usually, it is recommended to get your tuna packed in water, but I try to source American-harvested and processed tuna.
I love the taste of medium to sharp cheddar on a tuna melt, but there are a lot of other cheeses you can try! Provolone, white cheddar, Swiss, Gruyère, and even American cheese would be delicious. You could even mix and match cheeses- provolone and cheddar is a personal favorite.
🐟 More Tuna Recipes
- Tuna Salad with Pasta - This creamy pasta salad with tuna makes for a delicious and nutritious lunch!
- Seared Ahi Tuna Steaks - Ahi tuna with a perfect sear and a crispy sesame seed crust.
- Tuna Noodle Casserole - A quick and easy casserole that combines pasta, peas, tuna, cheese, and a crunchy topping!
- Tuna Dip - A creamy tuna dip for chips, crackers, veggies, and more!
- Baked Tuna Steaks - Tuna steaks are a delicious protein that can be made in no time!
- Creamy Tuna Noodle Casserole - A super cheesy, super creamy, tuna noodle casserole made with egg noodles and peas!
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
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📖 Recipe Card
Tuna and Tomato Melt Sandwich
Ingredients
- 4 slices French bread (see recipe - or sandwich rolls)
- 5 oz albacore tuna (in water, drained)
- 3 tablespoon mayonnaise (more if you like the tuna creamier)
- 1 pickle (sweet or dill, diced - or use relish)
- ¼ teaspoon lemon juice (optional)
- ¼ teaspoon dill weed
- each, salt & pepper (to taste)
- 2 slices cheddar cheese
- 1 tomato (sliced thinly)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat your oven to broil, use the low setting if you have that option. Line a baking sheet with parchment paper.
- In a medium size mixing bowl, combine the drained tuna, mayonnaise, diced pickle, lemon juice (optional), dill weed, salt, and pepper. Spread ½ of the tuna mixture onto the bottoms of your sandwich slices or rolls, add cheddar cheese slices, and top with 2-3 slices of tomato on each roll.
- Set all pieces of the bread or rolls (tops and tuna-topped bottoms) on the parchment paper lined baking sheet and broil for about 5 minutes, or until the cheese is melted and bubbly.
- Remove from the oven, top each sandwich with any desired toppings, and close with the plain slice of toasted bread. Transfer sandwiches to a plate, slice, and serve immediately.
Notes
- You can use tuna canned in oil if that's what you have on hand. The oil is still packed with wonderful nutrition, but I do modify my mayonnaise amount (as needed) to make up for the extra liquid added by utilizing this tuna oil.
- As I said before, this is just the base recipe! Some people like to add a teaspoon of Dijon mustard to their tuna salad, and thinly sliced red onions are another popular choice. You can definitely tweak this recipe to make it your own.
- Check your bread regularly. Slices of bread under the broiler without tuna salad on top will toast much faster than the tuna slices.
Randy says
Made for lunch and it tasted just the way I remembered when growing up. Thanks for the recipe