Description
This classic Tuna Melt recipe features a flavorful herb-infused tuna salad layered with melted fontina cheese and fresh tomato slices, sandwiched between buttered rustic bread. Quick and easy to make, this comforting grilled sandwich is perfect for a satisfying lunch or light dinner.
Ingredients
Scale
Tuna Salad
- 1/3 cup mayonnaise
- 1 teaspoon Dijon mustard
- 2 teaspoons lemon juice
- 3 tablespoons finely chopped fresh thyme
- 3 tablespoons finely chopped fresh chives
- 3 tablespoons finely chopped fresh parsley
- 1/8 teaspoon freshly ground black pepper
- 12 ounces white albacore tuna, thoroughly drained
Sandwich
- 8 slices rustic French or Italian loaf bread (such as ciabatta or Pugliese), 1/2 to 3/4-inch thick slices
- 4 tablespoons unsalted butter, room temperature, divided
- 1 1/2 cups shredded fontina cheese (or sharp white cheddar)
- 1 large tomato, thinly sliced (8 slices)
Instructions
- Make tuna salad: In a medium bowl, combine mayonnaise, Dijon mustard, lemon juice, finely chopped thyme, chives, parsley, and freshly ground black pepper. Gently stir in thoroughly drained white albacore tuna until all ingredients are well combined but still chunky.
- Assemble sandwiches: Spread unsalted butter on one side of each bread slice. On four slices (butter side down), evenly distribute shredded fontina cheese first, then top with the prepared tuna salad, followed by thinly sliced tomato, and finish with more shredded cheese. Place the remaining four bread slices on top, buttered side facing up, to form sandwiches.
- Cook sandwiches: Heat a nonstick skillet or cast iron pan over medium heat. Place sandwiches in the pan and cook for 3-4 minutes on each side until the bread is golden brown and crispy and the cheese inside has melted. Monitor heat to prevent burning and adjust as necessary.
- Serve: Remove sandwiches from the pan, let cool slightly, and serve warm. Optionally, enjoy alongside potato chips and a dill pickle spear for a classic deli-style meal.
Notes
- Use stale or day-old bread for best grilling results as it browns nicely without getting soggy.
- Fresh herbs add bright flavor; if unavailable, dried herbs can be used but reduce quantity by half.
- Fontina cheese melts beautifully, but sharp white cheddar is a great substitute for a tangier flavor.
- Adjust tomato slices quantity to avoid sogginess if sandwiches need to be held before serving.
- Butter slices generously to ensure crispy, golden crust on the sandwich.
