The Ultimate Toasted Tuna Melt
Ingredients
For the Tuna Salad:
1 can (5 oz) tuna, drained (chunk light or albacore)
2-3 tbsp mayonnaise (adjust for creaminess)
1 tsp Dijon mustard (optional, for tang)
1 tbsp finely diced celery (for crunch)
1/2 tsp lemon juice
Salt and black pepper to taste
For the Sandwich:
2-4 slices of sourdough or brioche bread (as seen in the photo)
2 slices of cheese (cheddar, provolone, or Swiss work best)
Shredded iceberg lettuce
Unsalted butter, softened (for toasting)
Crinkle-cut dill pickles (for the side)
Instructions
Mix the Salad: In a small bowl, flake the tuna with a fork. Mix in the mayonnaise, mustard, celery, lemon juice, salt, and pepper until well combined.
Prep the Bread: Generously butter one side of each slice of bread. This ensures that even, golden-brown crust seen in the image.
Build the Melt: * Place two slices of bread, butter-side down, in a cold skillet.
Top each slice with a piece of cheese and a generous scoop of the tuna mixture.
Place the remaining bread slices on top, butter-side up.
Toast to Perfection: Turn the heat to medium-low. Cook for 3-4 minutes per side.
Tip: Press down lightly with a spatula to ensure the bread makes full contact with the pan. You want it deep golden brown and the cheese melted.
The Fresh Crunch: Remove the sandwiches from the heat. Carefully open them and tuck in a handful of fresh shredded lettuce. This keeps the lettuce from wilting too much while adding a cool crunch.
Serve: Cut the sandwiches in half and serve immediately with a pile of chilled crinkle-cut pickles.