Classic Tuna Melt Open-Faced

Rainy Sunday afternoons were made for this sandwich. I remember standing at my grandma's counter watching her pile the tuna salad higher than seemed reasonable, then blanket it in cheese until it spilled over the edges. The way the whole kitchen would smell like toasted bread and savory comfort was enough to make anyone forget about the gray weather outside. These days, it is still my go-to when I need something that feels like a hug in food form.

Last winter, my roommate stumbled home after a terrible day at work, and I made these melts for both of us. We stood around the baking sheet watching the cheese bubble through the oven door, and something about that simple moment of anticipation lifted the whole mood. Food has this way of turning rough days into bearable ones, especially when it involves golden melted cheese.

Ingredients

• 2 cans tuna in water: Drained well so the tuna salad stays creamy instead of watery
• 1/4 cup mayonnaise: The binding agent that brings everything together into a cohesive salad
• 1 tablespoon Dijon mustard: Adds a sharp tang that cuts through the richness of the cheese
• 1 celery stalk, finely chopped: Brings a satisfying crunch that keeps every bite interesting
• 2 tablespoons red onion, finely chopped: Provides a little bite and brightness throughout
• 1 tablespoon fresh parsley, chopped: Fresh herbs make such a difference, even in something this casual
• 1 teaspoon lemon juice: A squeeze of acidity wakes up all the other flavors
• Salt and black pepper: Season generously since the tuna salad needs to stand up to the cheese
• 4 slices hearty bread: Sourdough or whole wheat will hold up better than soft white bread
• 4 slices tomato: Adds moisture and a fresh element between the tuna and cheese
• 1 cup shredded cheddar cheese: Shredded melts more evenly than sliced for that perfect blanket effect
• 2 tablespoons unsalted butter: Spread on the bread before toasting creates that golden crunch

Instructions

Get your oven ready:

Preheat your broiler or set the toaster oven to broil, and move the oven rack to the upper middle position so the bread will be close enough to get golden without burning.

Mix the tuna salad:

In a medium bowl, combine the tuna, mayonnaise, Dijon, celery, red onion, parsley, lemon juice, salt, and pepper until everything is evenly distributed.

Toast the bread first:

Lay the bread slices on a baking sheet, butter one side of each slice, and place them buttered side up under the broiler for just 1 or 2 minutes until lightly golden.

Assemble the melts:

Flip each slice so the toasted side is down, pile on the tuna salad, top with a tomato slice, and cover generously with the shredded cheese.

Melt everything together:

Return the baking sheet to the broiler for 3 to 5 minutes, watching closely, until the cheese is completely melted and bubbling with golden edges.

Let them rest briefly:

Cool for just a couple of minutes so the cheese sets up slightly, making them easier to eat without everything sliding off the bread.

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My friend Sarah claims she could live on these melts alone, and honestly, I understand the appeal. Something about the combination of warm, melted, cool, and crunchy hits every satisfaction center at once. They are the kind of food that makes you feel taken care of, even when you are the one doing the cooking.

Making It Your Own

Once you have the basic technique down, these melts become a playground for whatever you are craving. I have added sliced avocado, swapped in Swiss or pepper jack cheese, and even thrown in some pickled jalapeños when I wanted extra heat. The core formula stays the same, but the variations keep it interesting.

The Bread Matters

After making these with flimsy sandwich bread once and watching it collapse under the weight of the toppings, I learned that sturdy bread is non-negotiable. Sourdough gives you that tangy chew, while a good whole grain adds nuttiness and structural integrity. Toasting the first side separately is what keeps the bottom slice from turning into a sad, soggy situation.

Perfect Sides

A tuna melt feels complete with just a few thoughtful additions on the side. I like to keep it simple but complementary.

• A crisp green salad with vinaigrette cuts through the richness
• Pickles or pickled vegetables add acid and crunch
• Crispy potato chips or roasted potato wedges make it feel like proper diner food

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Make these for someone you love, or just for yourself on a Tuesday evening. Either way, they will hit the spot.

Recipe Questions & Answers

→ What type of cheese works best?

Sharp cheddar offers excellent melting properties and bold flavor that complements the tuna. Swiss, Gruyère, or provolone also melt beautifully and add nutty depth. For a spicy kick, pepper jack works wonderfully.

→ Can I make this ahead of time?

Prepare the tuna salad up to 24 hours in advance and store refrigerated. Assemble and broil just before serving for best results. The toasted bread stays crispest when assembled fresh.

→ What bread varieties work well?

Sourdough provides excellent structure and tangy flavor. Whole wheat, rye, or hearty country bread also stand up well to the toppings. Avoid very soft white bread which may become soggy.

→ How do I prevent soggy bread?

Lightly toasting the bread butter-side up before adding toppings creates a protective barrier. Don't overfill with tuna salad, and broil immediately after assembling to maintain texture.

→ Can I use fresh tuna instead of canned?

Grilled or seared fresh tuna works beautifully. Cook and flake the tuna, then mix with the mayonnaise dressing. Fresh tuna offers a meatier texture and more delicate flavor profile.