Tuna lovers! Meet your ultimate sandwich. With just the right amount of crunch, melty cheddar cheese, and a couple good slices of tomato, you might even convert a tuna hater. The key to this sandwich is that the tuna salad is not your bog-standard, bland tuna salad. We packed this sandwhich full of celery, pickles, red onion and pepper flakes to make a flavorful salad that eats just as good by itself as it does in this sandwich.
For the "melt" aspect of this sandwich you can use any sort of cheese, just as long as it's melty. Things like American, Monterey Jack or Swiss can be great but we love the sharp bite of cheddar.
Looking for a low carb version? Try our tomato bun tuna melts! And if you made this recipe, let us know how it came out in the comments below.
Juice of 1/2 lemon
crushed red pepper flakes (optional)
(6-oz.) cans tuna
ribs celery, finely chopped
dill pickles, finely chopped
finely chopped red onion
freshly chopped parsley
Freshly ground black pepper
slices bread, such as sourdough
- Preheat oven to 400°. In a large bowl, whisk together mayonnaise, lemon juice, and red pepper flakes (if using).
- Drain tuna then add to mayonnaise mixture. Use a fork to break up tuna into flakes. Add celery, pickles, red onion, and parsley and toss to combine. Season with salt and pepper.
- Butter one side of each bread slice. Top an unbuttered side with approximately 1/2 cup of tuna salad, 2 to 3 slices tomato, and 2 slices of cheese. Top with another slice of bread, buttered side facing up. Repeat with remaining ingredients and place on a large baking sheet. Bake until cheese is melty, 5 to 8 minutes.