Crispy Tuna Melt (Print)

Golden buttered bread with creamy tuna salad, melted cheese and crisp pickles — a quick, comforting lunch in 20 minutes.

# Components:

→ Tuna Salad

01 - 2 cans (5 oz/140 g each) tuna in water, drained
02 - 1/4 cup (60 g) mayonnaise
03 - 1 tablespoon Dijon mustard
04 - 2 tablespoons finely chopped red onion
05 - 2 tablespoons finely chopped celery
06 - 1 tablespoon chopped fresh parsley (optional)
07 - Salt and black pepper, to taste

→ Sandwich Assembly

08 - 8 slices sandwich bread (sourdough, rye, or white)
09 - 8 slices cheddar or Swiss cheese
10 - 8–12 dill pickle chips or slices
11 - 4 tablespoons unsalted butter, softened

# Directions:

01 - In a medium bowl, combine tuna, mayonnaise, Dijon mustard, red onion, celery, parsley, salt, and pepper. Mix until well blended.
02 - Lay out the bread slices on a clean surface. Top 4 slices with a slice of cheese, then divide the tuna salad evenly among them. Top with pickle slices and another slice of cheese.
03 - Cover with remaining bread slices to form sandwiches.
04 - Spread butter evenly on the outside of each sandwich (both top and bottom).
05 - Preheat a large skillet or griddle over medium heat. Place sandwiches, buttered side down, on the skillet. Cook for 3–4 minutes per side, pressing gently with a spatula, until bread is golden brown and cheese is melted.
06 - Remove from heat, let cool slightly, then slice in half and serve warm.

# Expert Advice:

01 -
  • The secret touch of Dijon mustard gives the tuna salad a tangy kick that wakes up your taste buds.
  • It’s the kind of hearty, soul-satisfying sandwich that always gets devoured—no leftovers in sight.
02 -
  • Don’t rush the skillet—medium heat is your friend or you’ll end up with burnt bread and cold cheese.
  • Doubling up the cheese (one slice below and one above the tuna) is the trick for that glorious stretchy, gooey factor in every bite.
03 -
  • Always let your skillet preheat fully before adding the sandwiches—it makes all the difference for golden, even crust.
  • Scraping up stray bits of fried cheese from the pan is arguably the chef’s best perk—don’t leave those behind.
Back