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A stack of two golden-brown grilled tuna melt sandwiches with melted cheese and fresh parsley, served with cherry tomatoes and greens.
Reda

The Ultimate Crispy-Gourmet Tuna Melt

The classic comfort sandwich elevated with a creamy, herby tuna salad, a perfect blend of sharp cheddar and melty provolone, all grilled between slices of tangy sourdough bread.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 sandwiches
Course: Dinner Ideas, lunch, Main Course
Cuisine: American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

For the Gourmet Tuna Salad
  • 2 cans (5 oz each) high-quality solid white albacore tuna in oil drained and flaked
  • 1/3 cup mayonnaise good quality, such as Duke's or Kewpie
  • 1 stalk celery finely chopped
  • 1/4 cup red onion finely chopped
  • 2 tbsp dill pickles or cornichons finely chopped
  • 1 tbsp fresh dill chopped
  • 1 tsp Dijon mustard
  • 1 tsp fresh lemon juice
  • 1/4 tsp black pepper freshly ground
  • pinch salt to taste
For the Sandwich
  • 4 slices sourdough bread about 1/2-inch thick
  • 2 tbsp unsalted butter softened to room temperature
  • 2 slices sharp cheddar cheese
  • 2 slices provolone cheese or Swiss cheese

Equipment

  • Large Non-Stick Skillet
  • Mixing Bowl
  • Spatula

Method
 

Prepare the Tuna Salad
  1. In a medium mixing bowl, combine the drained and flaked tuna, mayonnaise, finely chopped celery, red onion, pickles, fresh dill, Dijon mustard, and lemon juice.
  2. Stir everything together until just combined. Be careful not to overmix, as you want to maintain some texture from the tuna. Season with freshly ground black pepper and a pinch of salt to taste.
Assemble and Grill the Sandwich
  1. Lay the 4 slices of sourdough bread on a clean work surface. Spread the softened butter evenly on one side of each slice. This will be the outside of your sandwich.
  2. Flip two of the bread slices over (buttered-side down). On the un-buttered side of these two slices, place one slice of provolone cheese, followed by one slice of sharp cheddar cheese.
  3. Divide the prepared tuna salad mixture evenly between the two sandwiches, spreading it over the cheese.
  4. Place the remaining two slices of bread on top, buttered-side up, to complete the sandwiches.
  5. Heat a large non-stick skillet or griddle over medium-low heat. Carefully place the assembled sandwiches in the hot skillet.
  6. Grill for 4-5 minutes per side, until the bread is a deep golden brown and crispy, and the cheese is completely melted and gooey. You can press down gently with a spatula to help the cheese melt.
  7. Remove the tuna melt sandwiches from the skillet, let them rest for a minute, then slice in half diagonally and serve immediately.

Notes

Pro Tips:
- For the best flavor, use tuna packed in olive oil.
- Cooking on medium-low heat is key. It allows the cheese to melt fully without burning the bread.
- Feel free to add a thin slice of tomato or some pickled jalapeños for an extra kick.
Storage:
- The tuna salad can be made up to 2 days in advance and stored in an airtight container in the refrigerator. Assemble and grill the sandwiches just before serving for the best results.