A classic sandwich, this Tuna Melt is made with a perfectly seasoned simple tuna filling and buttery fontina cheese, sandwiched between two thick slices of rustic bread. Ready in 15 minutes, it's perfect for both lunch and dinner.
Prep Time: 5mins
Cook Time: 8mins
Total Time: 13mins
2tablespoonsfinely chopped fresh thyme
3tablespoonsfinely chopped fresh chives
3tablespoonsfinely chopped fresh parsley
1/8teaspoonfreshly ground black pepper
12ounceswhite albacore tuna(thoroughly drained)
8slicesrustic French or Italian loaf bread(such as ciabatta or Pugliese, 1/2 to 3/4-inch thick slices)
1 1/2cupsshredded fontina cheese(or sharp white cheddar)
1largetomato(thinly sliced, 8 slices)
In a medium bowl, combine the mayo, mustard, lemon juice, herbs, and pepper. Gently stir in the tuna, breaking it up slightly.
Spread the outside sandwich bread slices with butter; flip over. Place some of the cheese on four of the bread slices, followed by the tuna mixture, 2 slices of tomato, and then more cheese. Top with the remaining 4 bread slices, butter side facing up.
Warm a nonstick skillet or cast iron pan over medium heat.
Place sandwiches in the hot pan and cook for about 3-4 minutes per side or until cheese is melted and bread is golden. (After 1-2 minutes, check the underside and if bread is browning too quickly, adjust your heat.)
Enjoy with some potato chips and a dill pickle spear, if desired.
The thickness of the bread slices matter. Slice the bread 1/2 to 3/4-inch thick. Too thin and the slices won't hold up to the filling, too thick and the filling and cheese won't get warm enough to melt.
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.