📝 About This Recipe
Transform a humble can of tuna into a crispy, cheesy masterpiece that even the pickiest little sailors will adore. These melts feature a creamy, mild tuna salad nestled between buttery sourdough and topped with a blanket of gooey, melted cheddar. It’s the ultimate comfort food that balances essential proteins and Omega-3s with the irresistible crunch of a perfectly griddled sandwich.
🥗 Ingredients
The Tuna Filling
- 2 cans Canned Solid White Albacore Tuna (5-6 oz each, drained thoroughly)
- 1/3 cups Mayonnaise (high quality for creaminess)
- 1 stalk Celery (very finely minced for hidden crunch)
- 1 tablespoon Sweet Pickle Relish (adds a kid-friendly sweetness)
- 1 teaspoon Lemon Juice (freshly squeezed to brighten the flavor)
- 1/2 teaspoon Mild Yellow Mustard (for a hint of tang)
- 1 pinch Salt and Black Pepper (to taste)
The Sandwich Assembly
- 8 slices Sourdough or Thick White Bread (sturdy enough to hold the filling)
- 3 tablespoons Unsalted Butter (softened at room temperature)
- 8 slices Mild Cheddar Cheese (or 1.5 cups shredded)
- 1 large Tomato (thinly sliced, optional for kids)
👨🍳 Instructions
-
1
Begin by draining the tuna cans very well. Use the lid or a fine-mesh strainer to press out all the excess water or oil to ensure your sandwich doesn't get soggy.
-
2
In a medium mixing bowl, flake the tuna with a fork until no large chunks remain, making it easier for kids to eat.
-
3
Add the mayonnaise, finely minced celery, sweet pickle relish, lemon juice, and mustard to the tuna.
-
4
Stir the mixture vigorously until it is creamy and well-combined. Season with a small pinch of salt and pepper, then taste to ensure it's delicious.
-
5
Lay out your 8 slices of bread on a clean work surface. Spread a thin, even layer of softened butter on one side of every slice.
-
6
Flip four of the slices over so the buttered side is facing down. These will be the bottom of your sandwiches.
-
7
Place one slice of cheddar cheese on each of the four non-buttered sides.
-
8
Divide the tuna mixture evenly among the four slices, spreading it to the edges. If using tomatoes, place two thin slices on top of the tuna now.
-
9
Top with a second slice of cheese (this acts as the 'glue' to hold the sandwich together) and cover with the remaining bread slices, buttered side facing out.
-
10
Preheat a large non-stick skillet or griddle over medium-low heat. You want a low, steady heat to melt the cheese without burning the bread.
-
11
Carefully place the sandwiches in the skillet. Cook for 3-4 minutes on the first side until the bread is a beautiful golden brown.
-
12
Carefully flip the sandwiches using a wide spatula. Cook for another 3 minutes, or until the cheese is visibly oozing and the bottom is toasted.
-
13
Remove from the heat and let the sandwiches rest for 1 minute. This allows the filling to set so it doesn't slide out when you cut it.
-
14
Slice diagonally into triangles—the 'treasure chest' shape—and serve immediately while warm.
💡 Chef's Tips
Always drain the tuna until it’s bone-dry to prevent a soggy sandwich. Use medium-low heat; a slow toast ensures the cheese melts perfectly before the bread gets too dark. If your kids dislike 'bits,' grate the celery on a box grater so it melts into the salad unseen. For an extra crispy crust, try spreading a thin layer of mayo on the outside of the bread instead of butter. Substitute cheddar with Monterey Jack or Provolone for an even milder, stretchier cheese pull.
🍽️ Serving Suggestions
Serve with a side of crunchy carrot sticks and cucumber rounds for a fresh contrast. A small bowl of tomato soup makes the perfect dip for these cheesy triangles. Pair with baked sweet potato fries for a healthy, colorful side dish. Offer a glass of cold apple juice or milk to balance the savory flavors. Add a few apple slices on the plate for a sweet, crunchy palate cleanser.