Recipe 41 · Lunch
Thomas's Tuna Melt Sandwiches
Creamy tuna salad and gooey melted cheddar grilled golden on buttery bread. The tuna sandwich grew up and got delicious.
Jump to recipe ↓Prep10 minutes
Cook10 minutes
Serves4 sandwiches
Nutritionabout 560 cal · 32g protein per sandwich
Press down gently with the spatula so the cheese melts all the way through.
How to make it
- Mix the tuna salad.. Put the drained tuna in the bowl and flake it apart with a fork. Stir in the mayo, relish, celery, salt and pepper.
- Butter the bread.. Spread softened butter on one side of every slice of bread — this side goes face-down in the pan.
- Build the melts.. On the unbuttered side of 4 slices, pile on a quarter of the tuna salad and lay a slice of cheddar over the top. Cap with the other bread, buttered side out.
- Grill low and slow.. Cook over medium-low heat 3–4 minutes per side, pressing gently, until the bread is deep golden and the cheese is fully melted.
- Cut and serve.. Let them rest a minute, then cut in half so the cheese doesn't all run out.
How to serve it
Pickle chips and a bowl of tomato soup — just like the diner.
Save the leftovers
Best fresh. Leftover tuna salad (without bread) keeps 3 days refrigerated in a sealed container.