Easy Tuna Melt Sandwich Recipe
What Is a Tuna Melt Sandwich?
A Tuna Melt Sandwich is a warm sandwich made with creamy tuna filling, melted American cheese, and buttery toasted bread. It’s like a mix of a grilled cheese sandwich and tuna salad. It’s warm, cheesy, and full of flavor—perfect for lunch or dinner.
Ingredients (for 4 sandwiches)
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4 (5-ounce) cans of drained tuna
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2/3 cup mayonnaise
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2 small ribs of celery, diced
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1 clove garlic, finely minced
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1 tablespoon capers, finely minced
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1 small dill pickle, diced (about ¼ to ⅓ cup)
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½ of a medium red onion, peeled and diced (about ½ cup)
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1 tablespoon fresh dill, finely chopped
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Juice of ½ lemon (about 1½ tablespoons)
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4 tablespoons unsalted butter
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8 slices of white bread
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8 slices of American or cheddar cheese
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Salt and black pepper to taste
Instructions
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Make Tuna Mixture
In a large bowl, mix together tuna, mayonnaise, celery, garlic, capers, pickle, onion, dill, lemon juice, salt, and pepper until well combined. -
Toast the Bread (First Side)
Heat 1 tablespoon of butter in a skillet or griddle over low-medium heat. Once melted and bubbling, place 4 slices of bread in the pan and toast for 2 minutes. -
Flip and Add Cheese and Tuna
Flip the bread over. Add another tablespoon of butter to the pan. Place 1 slice of cheese on each toasted bread slice. Spread some of the tuna mixture on two of the slices. -
Close the Sandwich & Cook
Put the other slice of bread (with just cheese) on top of the tuna-covered slice, with the cheese facing down. Cook for 2 minutes until the sandwich is golden brown and cheese is melty. -
Slice & Serve
Remove the sandwiches from the pan, let them rest for a moment, then slice in half. -
Repeat
Repeat with remaining butter, bread, cheese, and tuna filling to make two more sandwiches.
Tips & Tricks
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Don’t make it soggy: Make sure the tuna is well drained. Too much mayo or wet tuna will make the bread soggy.
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Low-medium heat is best: Cooking on low-medium helps get crispy golden bread without burning.
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Try open-faced: Place tuna and cheese on one slice of toasted bread and broil for 2–3 minutes until cheese bubbles.
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Flavor it your way: Add things like paprika, green onions, hot sauce, horseradish, or roasted red peppers to change the taste.
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Add toppings: Make it more filling with sliced tomato, bacon, or extra pickles before adding the top slice.
Serving Suggestions
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Great with fries, potato chips, or a pickle spear
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Add coleslaw or potato salad for a classic deli-style lunch
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Perfect with a warm bowl of tomato soup for a cozy meal
Make-Ahead & Storage
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Make-Ahead: Make the tuna mix a day in advance and store it in the fridge in a sealed container. Assemble and cook the sandwiches when ready to eat.
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Storing Leftovers: Store leftover sandwiches or filling in the fridge for up to 2 days.
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Reheating: Warm in a skillet on low heat, or use a 375ºF air fryer or toaster oven until hot and crispy.
Short & Simple Recipe Card
Tuna Melt Sandwich
Description:
A warm and cheesy sandwich filled with creamy tuna salad and melted American cheese, toasted in buttery bread slices. Easy and comforting.
Servings: 4 sandwiches
Prep Time: 20 minutes
Cook Time: 8 minutes
Total Time: 28 minutes
Ingredients:
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4 (5-ounce) cans tuna, drained
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2/3 cup mayonnaise
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2 small ribs celery, diced
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1 garlic clove, minced
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1 tbsp capers, minced
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1 small dill pickle, diced (¼–⅓ cup)
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½ medium red onion, diced (½ cup)
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1 tbsp fresh dill, minced
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Juice of ½ lemon (1½ tbsp)
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4 tbsp unsalted butter
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8 slices white bread
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8 slices American or cheddar cheese
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Salt and pepper to taste
Instructions:
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In a bowl, mix tuna, mayo, celery, garlic, capers, pickle, onion, dill, lemon juice, salt, and pepper.
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Heat 1 tbsp butter in skillet over low-medium heat. Toast 4 slices of bread for 2 minutes.
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Flip the bread. Add 1 tbsp butter. Place cheese on each slice. Add tuna on two slices.
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Close the sandwiches with the remaining slices (cheese side down). Cook for 2 minutes.
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Remove from heat, rest briefly, slice, and serve.
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Repeat with the rest of the ingredients.
Tips & Tricks:
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Drain tuna well to avoid soggy sandwiches.
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Toast bread on low-medium for perfect golden crisp.
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Try an open-faced version under the broiler.
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Customize with paprika, mustard, or jalapeños.
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Add toppings like tomato, bacon, or extra pickles.
Notes:
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Make the tuna mix a day ahead if needed.
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Store leftovers for up to 2 days in the fridge.
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Reheat in a skillet or toaster oven for best results.
