Tuna Melt Sandwich
10min
10min
2
611
Chef's Note
For a toddler-friendly version, you can cut one sandwich into smaller triangles or fingers. The key to a perfect tuna melt is cooking it slowly over medium-low heat to ensure the cheese melts completely while the bread gets golden and crispy without burning. Feel free to adjust the seasonings to your taste preference!
Tags
Ingredients
12 oz canned tuna in water, drained
3 tbsp mayonnaise
1 tsp dijon mustard
1 tsp lemon juice
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp black pepper
4 slices sourdough bread
1 cup cheddar cheese, shredded
2 tbsp butter, softened
4 slices dill pickles, sliced (optional, on the side)
Instructions
- 1
In a medium bowl, combine 12 oz drained tuna, 3 tbsp mayonnaise, 1 tsp dijon mustard, 1 tsp lemon juice, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp black pepper. Mix well until combined.
- 2
Spread 1 tbsp of softened butter evenly on one side of each bread slice (4 slices total).
- 3
Place 2 slices of bread butter-side down in a large skillet over medium-low heat.
- 4
Divide the tuna mixture evenly between the two bread slices in the pan, spreading it to the edges.
- 5
Sprinkle 1/2 cup of shredded cheddar cheese on top of each tuna portion.
- 6
Top with the remaining bread slices, butter-side up.
- 7
Cook for about 3-4 minutes until the bottom is golden brown, then carefully flip the sandwiches.
- 8
Cook for another 3-4 minutes until the second side is golden and the cheese is melted.
- 9
Remove from heat, cut each sandwich diagonally, and serve warm with pickle slices on the side if desired.
Nutrition Information (per serving)
611
38g
69g
20g
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