Crispy Tuna Melt (Printable)

Golden grilled sandwich with creamy tuna salad, melted cheddar, and crisp dill pickles — ready in 20 minutes.

# What You’ll Need:

→ Tuna Salad

01 - 2 cans (5 oz/140 g each) tuna in water, drained
02 - 1/4 cup (60 g) mayonnaise
03 - 1 tablespoon Dijon mustard
04 - 2 tablespoons finely chopped red onion
05 - 2 tablespoons finely chopped celery
06 - 1 tablespoon chopped fresh parsley (optional)
07 - Salt and black pepper, to taste

→ Sandwich Assembly

08 - 8 slices sandwich bread (sourdough, rye, or white)
09 - 8 slices cheddar or Swiss cheese
10 - 8–12 dill pickle chips or slices
11 - 4 tablespoons unsalted butter, softened

# How-To:

01 - In a medium bowl, combine tuna, mayonnaise, Dijon mustard, red onion, celery, parsley, salt, and pepper. Mix until well blended.
02 - Lay out the bread slices on a clean surface. Top 4 slices with a slice of cheese, then divide the tuna salad evenly among them. Top with pickle slices and another slice of cheese.
03 - Cover with remaining bread slices to form sandwiches.
04 - Spread butter evenly on the outside of each sandwich (both top and bottom).
05 - Preheat a large skillet or griddle over medium heat. Place sandwiches, buttered side down, on the skillet. Cook for 3–4 minutes per side, pressing gently with a spatula, until bread is golden brown and cheese is melted.
06 - Remove from heat, let cool slightly, then slice in half and serve warm.

# Expert Advice:

01 -
  • Making the tuna salad ahead means lunch is basically ready when hunger strikes.
  • The mix of gooey cheese and sharp pickle tucked inside buttery bread becomes a little escape from the ordinary.
02 -
  • I once skipped draining the tuna thoroughly and ended up with soggy bread—never again.
  • Switching to a lower heat for the second side melts the cheese properly without burning the crust.
03 -
  • Let the grilled sandwiches rest a minute before cutting—otherwise the cheese spills everywhere.
  • A heavy spatula or even a second skillet pressed down helps make flawless crispy crusts.
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