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Tuna Melt

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Tuna Melt

Cuisine:American

Course:Lunch

10m prep 2m 0s cook 12m ready

4 sandwiches This diner classic is usually filled with a simple tuna salad, but we love using a deluxe batch of Becker Tuna Salad for the added crunch.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 8 slices rye or sourdough bread, toasted
  • 1
    • Two 5-ounce cans tuna, drained, or 8 ounces cooked tuna, flaked with a fork
    • 1 celery rib, diced
    • 2 tablespoons extra-virgin olive oil plus 2 tablespoons lemon juice, or ¼ cup mayonnaise
    • (2 tablespoons chopped pickles or 1 tablespoon capers, drained)
    • (2 tablespoons chopped herbs, such as chives and parsley)
    • Salt and black pepper to taste
    Sub-recipe steps
    1. Combine in a medium bowl: Two 5-ounce cans tuna, drained, or 8 ounces cooked tuna, flaked with a fork; 1 celery rib, diced
    2. Add: 2 tablespoons extra-virgin olive oil plus 2 tablespoons lemon juice, or ¼ cup mayonnaise; (2 tablespoons chopped pickles or 1 tablespoon capers, drained); (2 tablespoons chopped herbs, such as chives and parsley); Salt and black pepper to taste
    3. Combine the mixture with a fork.
  • 1 cup grated Cheddar, Monterey Jack, Fontina, or American (4 ounces)
  • (Tomato slices)
  • (Arugula leaves, watercress, or shredded lettuce)
  • (Spicy brown mustard)
  • A dill pickle spear

Let's Cook

  1. Step 1.

    Preheat the broiler. Lay out on a work surface: 8 slices rye or sourdough bread, toasted

  2. Step 2.

    Spread on 4 slices: Tuna Salad

  3. Step 3.

    Top with: 1 cup grated Cheddar, Monterey Jack, Fontina, or American (4 ounces)

  4. Step 4.

    Broil until the cheese is melted and golden, 1 to 2 minutes. If desired, top the melts with: (Tomato slices); (Arugula leaves, watercress, or shredded lettuce)

  5. Step 5.

    And spread on the top slices, if desired: (Spicy brown mustard)

  6. Step 6.

    Slap together and garnish each sandwich with: A dill pickle spear

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