The trickiest part of making a tuna melt is the timing of toasting the bread and melting the cheese. I prefer a nonstick pan or cast iron skillet that retains the heat well. Preheat the skillet over medium-low heat, then add the sandwich buttered-side down with the cheese on the bottom first.
Cover the sandwich with a lid to trap the steam. This will help melt the cheese and slightly warm the tuna salad. The moderate heat will gradually toast the bread, but check for doneness after 2 minutes. Adjust the heat down if needed.
Carefully flip the sandwich over, cover, and cook until the other side of the bread is golden brown, about 2 to 3 minutes. Slice and enjoy immediately for a hot meal.
Flavor variations
This recipe for tuna melt is a great base to start with, customizing it to make each sandwich even more exciting. Try these different toppings to switch up the flavor.
Cheese: Mozzarella, swiss, smoked gouda, pepper jack, Monterey Jack, Havarti, Colby, or Gruyere.
Bread: White, wheat, sourdough, squaw, mini melts on Hawaiian rolls.
Cheese: Mozzarella, smoked gouda, cheddar, pepper jack, Monterey Jack, or Gruyere.
Eggs: Chopped hardboiled eggs for richness and more protein.
Vegetables: Alfalfa sprouts, lettuce, or cucumber.
Avocado: Sliced or mashed avocado.
Spiciness: Make it spicy with cajun seasoning, cayenne pepper, chipotle powder, or diced jalapenos added to the tuna salad.
Bacon: Add a few slices of crispy baconto the sandwich
Ingredients :
This meal was my favorite back in the day. I couldn’t stop asking my mom to cook it.
These are eaten and I get a crumb; they never survive a minute out of the oven.
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Upon preparing this dish, the smell of the house reminded my teenage daughters of the potlucks held at the church on lazy Sunday afternoons
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