📝 About This Recipe
Elevate a humble diner classic into a gourmet masterpiece with this perfectly balanced tuna melt. Featuring a zesty, herb-flecked tuna salad and molten sharp cheddar on golden-brown sourdough, this sandwich hits every nostalgic note while offering a sophisticated flavor profile. It’s the ultimate comfort food—crunchy, creamy, and undeniably satisfying.
🥗 Ingredients
The Tuna Salad
- 2 cans Solid White Albacore Tuna (5-ounce cans, drained thoroughly)
- 1/3 cup Mayonnaise (high-quality or homemade)
- 1 tablespoon Dijon Mustard (adds a sharp tang)
- 1 stalk Celery (very finely diced for crunch)
- 2 tablespoons Red Onion (minced)
- 3 pieces Cornichons (finely chopped)
- 1 tablespoon Fresh Dill (chopped)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 teaspoon Kosher Salt (to taste)
The Sandwich Assembly
- 4 slices Sourdough Bread (thick-cut, rustic style)
- 4 slices Sharp Cheddar Cheese (thickly sliced)
- 2 tablespoons Unsalted Butter (softened for spreading)
- 1 medium Tomato (sliced into thin rounds)
👨🍳 Instructions
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1
Drain the tuna cans completely. Use a fork to flake the tuna into a medium-sized mixing bowl until no large chunks remain.
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2
Add the mayonnaise, Dijon mustard, and lemon juice to the tuna. Mix until the tuna is well-coated and creamy.
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3
Fold in the finely diced celery, minced red onion, chopped cornichons, and fresh dill. These provide the essential 'crunch' factor.
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4
Season the tuna mixture with kosher salt and freshly cracked black pepper. Taste and adjust seasoning if necessary.
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5
Generously butter one side of each of the four slices of sourdough bread. Ensure the butter reaches all the way to the edges for even browning.
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6
Place a large non-stick skillet or griddle over medium-low heat. Let it preheat for 2 minutes.
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7
Place two slices of bread, butter-side down, into the skillet.
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8
Immediately place one slice of sharp cheddar cheese on each piece of bread in the skillet.
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9
Divide the tuna salad mixture evenly between the two slices, spreading it gently over the melting cheese.
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10
Place two tomato slices on top of the tuna salad on each sandwich. Season the tomatoes with a tiny pinch of salt.
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11
Top with the remaining two slices of cheese, then place the other bread slices on top, butter-side facing up.
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12
Cook for 3-4 minutes per side. Use a spatula to press down gently to ensure the cheese fuses the ingredients together.
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13
Flip carefully once the bottom is a deep golden brown. Cook the second side for another 3 minutes until the cheese is fully melted and the bread is crispy.
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14
Remove from the heat and let the sandwiches rest for 1 minute before slicing diagonally.
💡 Chef's Tips
Always drain your tuna thoroughly to avoid a soggy sandwich. Use medium-low heat to ensure the bread gets crispy without burning before the cheese melts. Grating your own cheddar from a block results in a much smoother melt than pre-shredded cheese. For an extra kick, add a few dashes of hot sauce or a pinch of cayenne pepper to the tuna salad. If you don't like sourdough, a thick-cut rye or brioche works beautifully as a substitute.
🍽️ Serving Suggestions
Serve with a side of kettle-cooked sea salt potato chips for maximum crunch. Pair with a crisp dill pickle spear to cut through the richness of the cheese. A simple side salad with a light vinaigrette balances the hearty sandwich perfectly. Enjoy with a cold glass of iced tea or a zesty pilsner beer. For a classic diner experience, serve alongside a small bowl of creamy tomato soup.