Tuna Melt Classic Open-faced

The smell of broiling cheese still takes me back to my first apartment kitchen, where I learned that the line between perfectly melted cheese and a burnt disaster is about thirty seconds. I was attempting to recreate a diner sandwich I'd fallen in love with during college late-night study sessions. My roommate walked in just as I pulled the tray out, both of us watching the cheese bubble with genuine fascination. We ate them standing up at the counter, and I've been tweaking the formula ever since.

My sister called me last winter, complaining that her tuna melts always ended up soggy or the cheese never melted quite right. We walked through the technique over the phone while she stood in her kitchen in pajamas. When she texted a photo of the golden, bubbling results later that night, I felt like I'd passed down some sacred family knowledge, even though we'd both learned it somewhere else.

Ingredients

• 2 cans tuna in water: Water-packed tuna gives you control over the final moisture level so your sandwich stays crisp
• 1/4 cup mayonnaise: The creamy backbone that holds everything together, though olive oil mayo adds lovely depth
• 1 tablespoon Dijon mustard: Adds just enough sharpness to cut through the richness
• 1 celery stalk: Finely chopped for essential crunch that contrasts with the soft tuna
• 2 tablespoons red onion: Brings a bite that mellows beautifully under the broiler
• 1 tablespoon fresh parsley: Optional but adds a fresh note that brightens everything
• 1 teaspoon lemon juice: Wakes up all the other flavors and keeps the tuna salad from feeling heavy
• Salt and black pepper: Season generously since the bread and cheese need something to play against
• 4 slices hearty bread: Sourdough or whole wheat holds up better than soft sandwich bread
• 4 slices tomato: Adds moisture and acidity that balance the rich tuna salad
• 1 cup shredded cheddar cheese: Shredded melts more evenly than slices and creates those irresistible cheesy edges
• 2 tablespoons unsalted butter: Buttering the bread before the first toast gives you that golden foundation

Instructions

Get your broiler ready:

Preheat your oven broiler or set a toaster oven to broil with the rack positioned about six inches from the heat source.

Mix the tuna salad:

In a medium bowl, combine the drained tuna, mayonnaise, Dijon mustard, chopped celery, red onion, parsley (if using), lemon juice, salt, and pepper until everything is evenly distributed.

Start the bread:

Lay your bread slices on a baking sheet and lightly spread butter on one side of each slice, getting it all the way to the edges.

Create the foundation:

Place the bread buttered side up under the broiler for one to two minutes until just golden, then remove from the oven.

Build your melts:

Flip each slice so the toasted side faces down, spread with tuna salad, top with a tomato slice, and sprinkle generously with shredded cheese.

Melt it together:

Return to the broiler for three to five minutes, watching closely as the cheese bubbles and the edges turn golden brown.

Let them rest:

Remove from the oven and let cool for a couple of minutes so the cheese sets slightly and you don't burn your tongue on that first bite.

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My youngest daughter declared these the only acceptable way to eat tuna after I started making them on Sunday afternoons. She's right there at the oven now, watching for that perfect bubble moment just like I taught her, and somehow they taste better when someone else is doing the watching.

Choosing Your Cheese

Sharp cheddar is my go-to because its assertive flavor stands up to the tuna, but I've discovered that Gruyère creates this incredible nutty depth that feels almost fancy. Swiss adds a mild creaminess that works beautifully if you want something less assertive. Pepper jack brings a whole different vibe, especially when you're craving something with a kick.

The Bread Matters

Sourdough's tang creates this lovely conversation with the tuna that I didn't appreciate until I tried it on white bread out of desperation. The difference was so stark that I've never gone back. Whole wheat brings a nutty sweetness that plays well with the onion and celery. Whatever you choose, make sure it's substantial enough to hold everything together when you take that first bite.

Make It Your Own

Sometimes I swap half the mayonnaise for Greek yogurt when I want something lighter, and the tang works perfectly with the lemon juice. A pinch of smoked paprika in the tuna salad adds this mysterious depth that people can never quite identify. Fresh herbs beyond parsley, like dill or chives, can completely transform the personality of the sandwich.

• Add a few dashes of hot sauce directly into the tuna salad if you like heat that builds
• A layer of pickles or pickled jalapeños under the tuna adds brilliant acidity
• Try different mustards, whole grain or spicy brown, to change the flavor profile

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Some recipes are just mechanics, but this one became part of my kitchen's story, the kind of simple comfort that shows up on bad days and good ones alike.

Recipe FAQs

→ What type of bread works best for this melt?

Hearty breads like sourdough or whole wheat provide a sturdy base that holds toppings well and toast nicely under the broiler.

→ Can I make the tuna salad ahead of time?

Yes, preparing the tuna salad in advance allows flavors to meld, but it’s best to assemble and broil just before serving to maintain the bread’s texture.

→ Are there alternatives to cheddar cheese for melting?

Swiss, Gruyère, mozzarella, or pepper jack all melt well and can add different flavor profiles to the melt.

→ How can I add extra flavor to the tuna salad?

Adding smoked paprika, hot sauce, or fresh herbs like dill or parsley can enhance the salad’s depth and complexity.

→ What is the best way to broil the sandwich?

Place the assembled open-faced sandwich under a preheated broiler for 3-5 minutes, watching closely until the cheese is melted and bubbly and the edges turn golden brown.