A golden, crispy sandwich filled with creamy tuna salad and gooey melted cheese — this classic Tuna Melt Grilled Sandwiches is the ultimate comfort food. It’s quick, satisfying, and brings that nostalgic diner flavor straight to my kitchen, whether I’m craving a cozy lunch or a speedy weeknight dinner.
Why You’ll Love This Recipe
I love how this Tuna Melt balances textures and flavors — the crunch of golden toasted bread, the creamy richness of tuna salad, and that irresistible pull of melted cheese. It’s also endlessly customizable depending on what bread or cheese I have on hand. Best of all, it comes together in under 20 minutes, making it a lifesaver on busy days.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cans (5 oz each) tuna, drained
1/4 cup mayonnaise
1 tsp Dijon mustard
1/4 cup celery, finely chopped
2 tbsp red onion, finely chopped
1/2 tsp salt
1/4 tsp black pepper
4 slices bread (sourdough, rye, or my choice)
4 slices cheddar or Swiss cheese
2 tbsp butter, softened
Directions
I start by mixing the tuna, mayonnaise, Dijon mustard, celery, red onion, salt, and black pepper in a bowl until everything is well combined.
I lay out the bread slices and spoon the tuna mixture onto two of them.
Then, I place a slice of cheese over the tuna on each sandwich.
I top with the remaining slices of bread to close the sandwiches.
I spread softened butter on the outer sides of each sandwich.
Over medium heat, I grill the sandwiches in a skillet or on a griddle for 3–4 minutes per side, pressing gently, until both sides are golden brown and the cheese is melty.
I slice them in half and serve them hot.
Servings and timing
Servings: 2 sandwiches
Prep Time: 10 minutes
Cooking Time: 8 minutes
Total Time: 18 minutes
Calories: Approximately 430 kcal per sandwich
Variations
I like switching up the cheese — Swiss gives a slightly nutty flavor, while pepper jack adds a nice kick. Sometimes I use whole grain bread or even an English muffin for a twist. If I want extra crunch, I throw in a couple of pickle slices or a thin layer of tomato before grilling. For a lighter version, I swap mayonnaise with Greek yogurt.
Storage/Reheating
I usually enjoy Tuna Melts fresh, but if I have leftovers, I store them in an airtight container in the fridge for up to one day. To reheat, I pop the sandwich in a skillet over medium heat for a few minutes per side until warmed through and crispy again. I avoid microwaving, since it can make the bread soggy.
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FAQs
What type of tuna is best for a tuna melt?
I typically use canned tuna in water or oil, depending on what I have. Solid white albacore has a firmer texture, while chunk light is softer and blends well.
Can I make this ahead of time?
I sometimes prepare the tuna salad a day in advance and store it in the fridge. When it’s time to eat, I just assemble and grill the sandwiches fresh for the best texture.
What’s the best cheese to use?
Cheddar and Swiss are both great options. I like cheddar for its sharpness and Swiss for its mellow, melty finish.
Can I use a panini press?
Yes, I sometimes use a panini press for even toasting and melty cheese without flipping. It works great and saves me a little hands-on time.
Is this recipe kid-friendly?
Absolutely! It’s simple, cheesy, and familiar — I find it’s usually a hit with kids, especially when I leave out the onion or swap to a milder cheese.
Conclusion
This Tuna Melt Grilled Sandwich is everything I crave in a comfort meal — creamy, crispy, melty, and satisfying. Whether I need a quick lunch, an easy dinner, or a nostalgic bite, this sandwich never disappoints. With a few pantry staples and less than 20 minutes, I can have a warm, golden sandwich on my plate that hits all the right notes.
📖 Recipe:
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Tuna Melt Grilled Sandwiches
- Total Time: 18 minutes
- Yield: 2 sandwiches
Description
Classic Tuna Melt Grilled Sandwiches are the ultimate comfort food—golden, crispy bread filled with creamy tuna salad and gooey melted cheese. Ready in under 20 minutes, this nostalgic diner-style sandwich is perfect for a cozy lunch or easy weeknight dinner.
Ingredients
2 cans (5 oz each) tuna, drained
1/4 cup mayonnaise
1 tsp Dijon mustard
1/4 cup celery, finely chopped
2 tbsp red onion, finely chopped
1/2 tsp salt
1/4 tsp black pepper
4 slices bread (sourdough, rye, or your choice)
4 slices cheddar or Swiss cheese
2 tbsp butter, softened
Instructions
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In a mixing bowl, combine tuna, mayonnaise, Dijon mustard, celery, red onion, salt, and black pepper. Stir until well mixed.
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Lay out the bread slices. Spoon the tuna mixture onto two slices.
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Place a slice of cheese over each tuna-covered slice.
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Top with the remaining bread slices to form sandwiches.
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Spread butter on the outsides of each sandwich.
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Heat a skillet or griddle over medium heat. Grill sandwiches 3–4 minutes per side, pressing gently, until golden brown and cheese is melted.
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Slice in half and serve warm.
Notes
Swap mayo for Greek yogurt for a lighter version.
Try Swiss, cheddar, or pepper jack for different flavor profiles.
Add pickles or sliced tomatoes for extra crunch.
Use a panini press for hands-off grilling.
Best served fresh, but leftovers can be stored in the fridge for up to 1 day and reheated in a skillet. Avoid microwaving to maintain crispiness.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Lunch, Sandwiches
- Method: Grilling, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 sandwiches
- Calories: 430 kcal
