Classic Tuna Melt on Griddled Sourdough

Why You’ll Love This Recipe

• Creamy, tangy albacore salad with crunchy celery and pickles for classic deli flavor.
• Melty sharp cheddar meets crisp, buttery sourdough for the perfect texture combo.
• Quick weeknight win—ready in about 25 minutes with pantry staples.
• Flexible base: easy to spice up, broil open-face, or swap cheeses and breads.

Grocery List

• Produce: Celery, lemon, red onion (optional), parsley (optional).
• Dairy: Sharp cheddar, unsalted butter.
• Pantry: Albacore tuna, sourdough bread, mayonnaise, Dijon mustard, dill pickles, kosher salt, black pepper.

Full Ingredients

Tuna Salad

• 2 (5-oz/142 g) cans solid white albacore tuna in water, well drained (about 7–8 oz/200–225 g drained)
• 1/3 cup (75 g) mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp fresh lemon juice
• 1/2 cup (60 g) finely diced celery (about 1 medium stalk)
• 1/4 cup (35 g) finely chopped dill pickles or cornichons
• 2 tbsp finely minced red onion (optional, but recommended)
• 1 tbsp chopped fresh parsley (optional)
• 1/4 tsp kosher salt, or to taste
• 1/4 tsp freshly ground black pepper
• 1/8 tsp celery seed (optional)

For the Sandwiches

• 8 slices sourdough bread, 1/2-inch (1.25 cm) thick
• 8 thin slices sharp cheddar (about 6 oz/170 g total)
• 3 tbsp unsalted butter, softened (2 tbsp for the bread, 1 tbsp for the pan if needed)

Step-by-Step Instructions

Step 1: Drain and fluff the tuna

Open the tuna and drain very well. Press the lid against the fish to remove excess water—watery tuna makes soggy melts. Transfer to a bowl and use a fork to flake the tuna into small, even pieces.

Step 2: Make the salad

Add mayonnaise, Dijon, lemon juice, celery, pickles, red onion, parsley, salt, pepper, and celery seed (if using) to the tuna. Mix until creamy and cohesive, but not paste-like. Taste and adjust seasoning with salt or lemon as needed.

Step 3: Prepare the bread and cheese

Spread a thin, even layer of softened butter on one side of each slice of sourdough, edge to edge. Lay out the cheddar so it’s ready to go.

Step 4: Preheat the griddle

Heat a large skillet or griddle over medium-low to medium heat (aim for 325–350°F/165–175°C). If your pan isn’t nonstick or well-seasoned, add 1 teaspoon of butter to the surface and swirl.

Step 5: Assemble and griddle

Place 4 slices of bread on the hot surface, butter-side down. Top each with about 1/2 cup of tuna salad, then 2 slices of cheddar. Cap each with a second slice of bread, butter-side up. Cook for 3–4 minutes, gently pressing with a spatula so the bread makes full contact. Cover the pan with a lid or sheet tray for the last minute to help the cheese melt.

Step 6: Flip, finish, and serve

Flip each sandwich carefully and cook another 3–4 minutes until the second side is deep golden and the cheese is fully melted. Rest 1 minute on a cutting board to let the cheese set slightly, then slice diagonally and serve hot.

Pro Tips

• Drain tuna thoroughly; excess moisture prevents crisping and dilutes flavor.
• Dice celery and pickles finely so the salad spreads evenly and stays put in the sandwich.
• Keep the heat moderate (325–350°F). Too hot and the bread burns before the cheese melts.
• Cover the pan briefly to trap heat and melt the cheddar faster without over-browning.
• Butter to the edges of the bread for even, shatter-crisp crust; or try a light smear of mayonnaise on the outside for extra tang and crispness.

Variations

• Open-Face Diner Style: Toast bread, top with tuna salad and cheddar, and broil on the top rack at 500°F for 1–2 minutes until bubbling and browned.
• Spicy Melt: Add 1–2 tsp minced pickled jalapeños or a pinch of crushed red pepper to the salad; swap in pepper jack for cheddar.
• Classic Deli Twist: Use rye bread and Swiss cheese; add a thin slice of ripe tomato after griddling to keep the bread crisp.

Storage & Make-Ahead

Make the tuna salad up to 3 days in advance; store covered in the refrigerator. Assemble sandwiches just before cooking for best texture. Cooked tuna melts are best fresh, but you can refrigerate leftovers up to 1 day in an airtight container. Reheat in a skillet over medium heat 2–3 minutes per side (cover to re-melt cheese). Avoid microwaving—bread will turn soggy.

Nutrition (per serving)

Approx. 680 calories; 36 g protein; 38 g fat; 44 g carbohydrates; 3 g fiber; 1040 mg sodium. Values will vary based on bread and cheese brand and exact amounts.