Description
A classic American tuna melt grilled sandwich featuring a creamy tuna salad with celery and red onion, melted cheddar cheese, and buttery toasted sourdough bread. Perfect for a quick and satisfying lunch or dinner.
Ingredients
Scale
Tuna Salad
- 2 cans (5 oz each) tuna in water, drained and flaked
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 celery stalk, finely chopped
- 1 tablespoon red onion, finely chopped
- 1 teaspoon lemon juice
- Salt and black pepper to taste
Sandwich
- 4 slices sourdough or white bread
- 1 tablespoon butter, softened
- 4 slices cheddar cheese
Instructions
- Prepare Tuna Salad: In a medium bowl, combine the flaked tuna, mayonnaise, Dijon mustard, chopped celery, red onion, lemon juice, salt, and pepper. Mix thoroughly until all ingredients are evenly incorporated.
- Assemble Sandwich: Lay out the bread slices and butter one side of each slice evenly. Flip the slices over so the unbuttered sides are facing up. Place two slices of cheddar cheese on two of the unbuttered sides.
- Add Tuna Mixture: Evenly spread the prepared tuna salad over the cheese slices.
- Close Sandwich: Top the tuna-topped slices with the remaining bread slices, ensuring the buttered sides face outward.
- Cook Sandwiches: Heat a non-stick skillet or griddle over medium heat. Place the sandwiches in the skillet and cook for 3–4 minutes per side. Press gently with a spatula to ensure the bread browns evenly and the cheese melts inside.
- Serve: Remove from heat once golden brown and cheese is melted. Slice each sandwich in half and serve warm.
Notes
- You can substitute the cheddar cheese with Swiss or provolone for different flavors.
- Add sliced tomatoes or pickles inside the sandwich for extra texture and flavor.
