Best Classic Tuna-Melt Sandwich

Print Recipe

Prep Time 15

Cook Time 20

Total Time 34

Course: lunch, Main Course

Cuisine: American

2 cans solid white albacore tuna in water 5 ounces each (284 g canned weight; approximately 226 g drained)
¼ cup mayonnaise 60 g
¼ cup finely diced celery 30 g
2 tablespoons finely diced red onion 20 g
2 tablespoons finely chopped dill pickles 30 g
2 teaspoons Dijon mustard 10 g
1 teaspoon fresh lemon juice 5 ml or 5 g
¼ teaspoon kosher salt 1.5 g
¼ teaspoon ground black pepper 0.6 g
8 slices sturdy sandwich bread or sourdough approximately 320 g
8 thin slices sharp cheddar cheese approximately 170 g
3 tablespoons softened unsalted butter 42 g

Instructions

Press the tuna in a fine-mesh strainer until thoroughly drained, then flake it into a medium bowl.
Fold in the mayonnaise, celery, onion, pickles, Dijon, lemon juice, salt, and pepper.
Toast one side of every bread slice in a dry skillet over medium-low heat for 1–2 minutes.
Place cheese on the toasted side of four slices, divide the tuna filling among them, and add the remaining cheese.
Close the sandwiches with the toasted surfaces facing inward, then butter both exterior sides.
Cook two sandwiches at a time over medium-low heat for 3–4 minutes per side.
Rest for 2 minutes, slice diagonally, and serve warm.