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Two halves of a grilled tuna sandwich stacked on a white plate, showing melted cheese and green onions inside.
Maryam

Grilled Tuna Sandwich

Crispy, buttery bread hugging melty cheese and savory tuna salad for the ultimate diner-style comfort sandwich.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 2 servings
Course: Dinner, lunch
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Tuna Salad
  • 1 can canned tuna in water 5 oz, drained well
  • 2 tbsp mayonnaise
  • 1 rib celery finely diced
  • 1 tbsp red onion minced
  • 0.5 tsp fresh lemon juice
  • 0.25 tsp black pepper freshly ground
For Assembly
  • 4 slices sourdough bread
  • 2 tbsp unsalted butter softened
  • 4 slices sharp cheddar cheese or Swiss

Equipment

  • Large Skillet or Griddle
  • Mixing Bowl
  • Spatula

Method
 

Make the Tuna Salad
  1. In a bowl, flake the drained tuna with a fork. Add mayonnaise, celery, red onion, lemon juice, and black pepper. Stir until combined but not mushy - you want some texture. Taste and adjust seasoning.
Assemble and Grill
  1. Spread butter on one side of each bread slice. Flip two slices butter-side-down on your work surface.
  2. Place one slice of cheese on each unbuttered bread surface. Divide the tuna salad evenly between the two, spreading to the edges. Top with remaining cheese, then cap with the other bread slices, butter-side-up.
  3. Heat a large skillet over medium-low heat. Add sandwiches and cook until the bread is deeply golden and crisp, 3 to 4 minutes. Press gently with a spatula for even browning.
  4. Carefully flip the sandwiches. Cook another 3 to 4 minutes until the second side is golden and the cheese is fully melted. The cheese should ooze slightly at the edges when done.
  5. Transfer to a cutting board and let rest 1 minute - this prevents the filling from squirting out. Cut diagonally and serve hot.

Notes

Use oil-packed tuna for richer flavor if you prefer, but drain it very well. For extra crunch, add a thin layer of potato chips inside the sandwich before grilling. The cheese on both sides creates a barrier that keeps the bread from getting soggy - do not skip this step.