The tuna melt is a diner classic for a reason. Creamy, tangy tuna salad. Toasted rye bread. Melty cheese. Grilled until golden. Warm, toasty, and deeply satisfying. 10 minutes. Let’s melt.
Serves 2 (makes 2 melts).
Step-by-Step Instructions
Make Tuna Salad
In a bowl, mix tuna, mayonnaise, mustard, celery, onion, dill, salt, and pepper.
Assemble Sandwiches
Butter one side of each bread slice.
Place 2 slices butter-side down on a cutting board. Top each with a slice of cheese, then a generous scoop of tuna salad, then another slice of cheese. Top with second bread slice butter-side up.
Grilled Cheese Style
Heat a large skillet or griddle over medium heat.
Place sandwiches in the skillet. Cook 3-4 minutes per side until bread is golden brown and crispy and cheese is melted.
Press down gently with a spatula for even browning.
Serve
Slice diagonally. Serve hot with pickles or chips. Classic diner vibe, zero wait.
Summary
Prep Time: 10 min | Cook Time: 8 min | Total: 18 min
Yield: 2 sandwiches | Difficulty: Easy
Storage Notes
Best fresh. Tuna salad keeps in fridge for 3 days. Assemble and grill fresh — leftover grilled tuna melts get soggy. Not freezer-friendly.
