Tuna Melt Sandwich
This easy tuna melt sandwich is crispy, cheesy, and ready in minutes. A classic tuna and cheese melt that’s perfect for lunch!
Servings: 4 servings
Calories: 631kcal
Equipment
- 1 Large mixing bowl
- 1 large skillet
Ingredients
Tuna Salad:
- 10 ounces tuna, drained 2 cans
- ⅓ cup mayonnaise
- 2 teaspoons dijon mustard
- 1 stalk celery diced
- 1 lemon juice
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 teaspoons Old Bay seasoning
To Assemble:
- 8 slices thick sliced bread such as sourdough or Texas toast
- 4 Tablespoons butter softened
- 8 slices cheddar cheese
- 4 tomato slices
- 1 Tablespoon vegetable oil
Instructions
- In a mixing bowl, stir all tuna salad ingredients until mixed thoroughly.10 ounces tuna, drained, ⅓ cup mayonnaise, 2 teaspoons dijon mustard, 1 stalk celery, 1 lemon, 1 teaspoon kosher salt, ½ teaspoon black pepper, 2 teaspoons Old Bay seasoning
- Spread the butter on one side of each slice of bread. Assemble each sandwich with a portion of the tuna salad, a slice of tomato and two slices of cheese. The buttered side of the bread should be facing out.8 slices thick sliced bread, 4 Tablespoons butter, 8 slices cheddar cheese, 4 tomato slices
- In a large skillet, heat the vegetable oil over medium high heat. Once the pan is hot, add 2 of the sandwiches. Heat until bread is golden brown and cheese is melted, about 2 to 3 minutes per side. Repeat with the remaining two sandwiches.1 Tablespoon vegetable oil
Notes
- Drain the tuna well to prevent a soggy sandwich.
- Spread butter evenly on the bread for the best crust.
- Press the sandwich gently while cooking for even browning.
Nutrition
Serving: 1serving | Calories: 631kcal | Carbohydrates: 32g | Protein: 28g | Fat: 44g | Saturated Fat: 17g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 1463mg | Potassium: 355mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1009IU | Vitamin C: 18mg | Calcium: 351mg | Iron: 4mg