The Ultimate Classic Tuna Melt

4 from 1 vote

Make the ultimate tuna melt with sourdough, melty Colby Jack cheese, and a crunchy potato chip twist. Plus the secret tip that keeps your tuna melt from getting soggy.

Prep Time15

Course: Main Course

Cuisine: American

Keyword: Sandwich, Tuna, Tuna Melt Recipe

Servings: 2 sandwiches

Equipment

Skillet or saute pan
Mixing Bowl

Ingredients

For the tuna salad:

2 cans sustainably caught tuna I like brands such as Safe Catch, drained
⅓ cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon capers chopped
1 clove garlic finely minced
2 tablespoons grated onion
2 tablespoons finely chopped celery
¼ teaspoon celery seed
Salt and freshly cracked black pepper to taste

For the sandwich:

4 slices good-quality sourdough bread
2` cups shredded sharp cheddar cheese (freshly shredded from a block)
Potato chips (kettle-style work great)
Butter or olive oil for toasting

Instructions

In a bowl, combine the drained tuna, mayonnaise, Dijon mustard, capers, garlic, grated onion, celery, and celery seed.
Season with salt and pepper and mix until evenly combined.
Taste and adjust seasoning as needed.
Lightly butter the sourdough and toast it in a skillet over medium heat until golden.
Once toasted, sprinkle a thin layer of shredded Colby Jack cheese directly onto the bread.
Top the cheese with a generous scoop of tuna salad.
Add a small handful of potato chips for crunch, then finish with more shredded cheese.
Cook the sandwich in a skillet over medium-low heat until the cheese melts and the bread turns deeply golden and crisp.
Flip once if making it panini-style. If serving open faced, top with a lid so the cheese melts. Alternatively, you can pup this under the broiler to get it nice, melty and bubbly.
Slice and serve immediately.

Notes

*Recipe notes updated to reflect the alternative to broiling as opposed to finishing on the stovetop, to ensure the cheese melts nicely!