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Tuna Melts
A classic American tuna melt with creamy tuna salad and bubbly cheddar on sourdough — broiling it open-face gives more even melting than a closed grilled sandwich, and lets you watch the cheese instead of guessing.
Ingredients
Instructions
Mix the drained tuna with the mayo, diced celery, Dijon mustard and lemon juice until well combined.
Spread the tuna mixture generously onto the bread slices.
Top each slice with a layer of shredded cheddar.
Grill open-face under the broiler until the cheese is bubbly and lightly browned, 2-3 minutes, watch closely, as broilers can go from melted to burnt fast. Alternatively, butter the outside and grill closed in a pan until golden.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
