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!
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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.