I love a simple, classic Tuna Melt Sandwich that has been broiled to melted cheese goodness, topped with fresh sliced tomatoes and a crunchy toasted slice of bread! This delightfully creamy, cheesy, crunchy sandwich is perfect as a quick lunch or dinner!
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!
There are so many stir-in options and additional toppings that can be added to this classic tuna melt, but the base recipe is given here. Get creative, and make this staple lunch time favorite your own!
Craving sandwiches? Why not try my Grilled Chicken Club Sandwich it's oh so good!
How To Make a Tuna Melt Sandwich {and Open Faced Tuna Melt}
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. In a small bowl, combine the drained can of albacore tuna, mayonnaise, diced pickle, lemon juice (optional), dill weed, salt, and pepper. *I like to toast my bread before adding the tuna salad. Broil the sliced bread while making the tuna salad mix, if desired, about 5 minutes on a low broil.
Divide your tuna mixture onto half of the French bread slices, leaving the second half of sliced bread on the baking sheet to broil with the tuna topped slices. Add cheddar cheese slices on top of the tuna salad, and 2-3 slices of tomato to each sandwich.
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.
What is the best bread for a tuna melt sandwich?
You need a 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!
What type of tuna is best in a tuna melt?
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.
When I do find this preferred canned tuna product, it is usually in oil. 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.
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)
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.
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
Randy says
Made for lunch and it tasted just the way I remembered when growing up. Thanks for the recipe