Tuna Melt

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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 Time5

Cook Time8

Total Time13

Course: Sandwich

Cuisine: American

Keyword: easy lunch ideas, tuna melt recipe, tuna melt sandwich

Servings: sandwiches

Ingredients

1/3 cup mayonnaise
1 teaspoon Dijon mustard
2 teaspoons lemon juice
2 tablespoons finely chopped fresh thyme
3 tablespoons finely chopped fresh chives
3 tablespoons finely chopped fresh parsley
1/8 teaspoon freshly ground black pepper
12 ounces white albacore tuna (thoroughly drained)
8 slices rustic French or Italian loaf bread (such as ciabatta or Pugliese, 1/2 to 3/4-inch thick slices)
4 tablespoons unsalted butter (room temperature, divided)
1 1/2 cups shredded fontina cheese (or sharp white cheddar)
1 large tomato (thinly sliced, 8 slices)

Instructions

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.

Notes

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.

Nutrition