Description
This classic Tuna Melt recipe combines creamy tuna salad with melted fontina cheese on rustic bread, creating a warm, satisfying sandwich perfect for a quick lunch or casual dinner. Fresh herbs and tangy mayonnaise mix add a flavorful twist.
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
- 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
- Prepare tuna salad: In a medium bowl, combine mayonnaise, Dijon mustard, lemon juice, finely chopped fresh thyme, chives, parsley, and freshly ground black pepper. Gently fold in the drained tuna until evenly mixed.
- Assemble sandwiches: Spread butter on one side of each bread slice. On the non-buttered side of four slices, layer shredded fontina cheese, a generous portion of the tuna salad, and tomato slices. Add another layer of cheese on top, then cover with the remaining bread slices, butter-side facing up.
- Cook sandwiches: Heat a nonstick skillet or cast iron pan over medium heat. Place the assembled sandwiches in the pan and cook for 3 to 4 minutes per side, or until the bread is golden brown and crispy, and the cheese is fully melted. Adjust the heat as needed to prevent burning.
- Serve: Serve the tuna melts immediately, optionally with potato chips and a dill pickle spear for a classic accompaniment.
Notes
- Use room temperature butter for easier spreading and better browning.
- If fontina cheese is unavailable, sharp white cheddar is a good substitute.
- Ensure tuna is well drained to avoid soggy sandwiches.
- Adjust cooking time based on skillet heat to avoid burning bread before cheese melts.
- Adding lemon juice to tuna salad brightens the flavors and balances the richness of mayonnaise.
