Classic Tuna Melt
Has the simplicity of buttery toasted bread, ooey gooey cheese, and savory tuna.
Ingredients
This recipe makes 2 sandwiches.
- 4 pcs sourdough bread (I use Pepperridge Farm)
- 2 TBS butter
- 1 (12 oz) can white tuna packed in water, drained
- 1/2 shallot, minced (or 3 green onions, 1/4 yellow onion, or 1/4 red onion diced)
- 1/2 cup celery, minced
- 1/4 cup fresh parsley, chopped
- 1 pickle spear, diced
- 1/4 – 1/2 cup mayonnaise
- 6 slices mild cheddar cheese
- salt & black pepper, to taste
Instructions
- Preheat oven to 400 degrees. Line a sheet pan with parchment paper.
- Butter 4 pieces of sourdough bread on one side. Place buttered side up on the prepared sheet pan. Bake in preheated oven for 6-8 minutes until slightly toasted.
- In a medium bowl mix together drained tuna, minced shallot, minced celery, diced pickle, and chopped parsley. Season with salt & black pepper.
- Flip over 2 pieces of toast (so the buttered side is down on the sheet pan). Place 2 slices of cheese on 1 piece of toast and place 2 more slices on other piece of toast.
- Using an ice cream scoop, place 2 scoops of tuna mixture on top of the cheese covered toast. Do this with the other. Top with and extra piece of cheese on top of the tuna.
- Place the other 2 pieces of buttered toast on top of the cheese (buttered side up). You should have 2 sandwiches on the sheet pan.
- Place back in 400 degree preheated oven for another 6-8 minutes or until bread is fully toasted and cheese has melted. Let cool a few minutes before enjoying.