Yield: 6 Sandwiches
Classic Tuna Melts
Creamy, homemade tuna salad is spread onto buttered bread, topped with cheddar cheese, and grilled to perfection in this recipe for Classic Tuna Melts. You’ll love how easy it is to make this scrumptious diner-style dinner!
Ingredients
- 1 batch Loaded Tuna Salad
- 6 tablespoons butter, softened
- 12 slices sandwich bread
- 6 to 12 slices cheddar cheese
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Instructions
- Spread 6 slices of bread with butter. Use about half a tablespoon for each slice, and butter only one side of the bread. The buttered side will be the outside of the sandwich.
- Lay the slices of bread on a clean tray or work surface, butter side down. Place a slice of cheese on each piece of bread. Spread about ½ cup of the tuna salad on top of each piece of cheese.
- If using two slices of cheese, place one more slice of cheese on top of the tuna salad.
- Butter the remaining bread, half a tablespoon per slice, on one side only. Top each sandwich with a slice of buttered bread, butter side up.
- Press down gently on each sandwich, to flatten.
- Heat a medium to large cast-iron skillet (or griddle) over medium heat.
- Once the skillet is heated, place each sandwich carefully on the skillet, and brown each side until the outsides are golden-brown and the cheese has melted. Serve immediately.
Notes
- Tuna melts are best made fresh. They do not store well, so make them to order.
- I like to use good-quality whole-grain bread, but any sandwich bread is fine.
- This recipe calls for 6 to 12 slices of cheese, because you can use a single slice of cheese per sandwich, or double up with two slices of cheese. My family loves their tuna melts extra cheesy, so we use two slices of cheese in ours.
Nutrition
Serving: 1, Calories: 557kcal, Carbohydrates: 36g, Protein: 24g, Fat: 35g, Saturated Fat: 19g, Polyunsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 90mg, Sodium: 899mg, Fiber: 2g, Sugar: 4g