Spicy Tuna Melt Sandwich (Printable)

Zesty tuna salad with spicy kick and gooey melted cheese on toasted sourdough. Classic comfort in 20 minutes.

# What You Need:

→ Spicy Tuna Salad

01 - 2 cans (5 oz each) tuna in water, drained
02 - 1/3 cup mayonnaise
03 - 1 tablespoon sriracha or hot sauce
04 - 1 tablespoon Dijon mustard
05 - 1 celery stalk, finely chopped
06 - 1 small red onion, finely chopped
07 - 1 tablespoon chopped fresh parsley
08 - Salt and black pepper to taste

→ Sandwich Assembly

09 - 8 slices sourdough bread
10 - 2 tablespoons unsalted butter, softened
11 - 1 cup shredded cheddar cheese
12 - 1 medium tomato, thinly sliced

# Directions:

01 - In a mixing bowl, combine drained tuna, mayonnaise, sriracha, Dijon mustard, celery, red onion, parsley, salt, and pepper. Mix thoroughly until evenly incorporated.
02 - Lay out sourdough bread slices and butter one side of each slice generously.
03 - Place 4 bread slices with unbuttered side facing up. Divide spicy tuna salad evenly among them. Top each with shredded cheese and tomato slices.
04 - Cover each sandwich with remaining bread slices, buttered side facing outward.
05 - Heat a large nonstick skillet over medium heat. Place sandwiches in skillet and cook 3-4 minutes per side, pressing gently, until bread is golden brown and cheese is fully melted.
06 - Slice sandwiches in half diagonally and serve immediately while hot.

# Expert Tips:

01 -
  • It takes twenty minutes from start to finish, which means you can have a restaurant quality melt in less time than delivery.
  • The spicy tuna mixture is tangy, creamy, and just sharp enough to make your taste buds pay attention without overwhelming them.
  • You can dial the heat up or down depending on your mood or who you're feeding.
  • Leftovers reheat beautifully, and the tuna salad keeps for days in the fridge.
02 -
  • Don't skip draining the tuna well, excess water will make your salad watery and your sandwich soggy.
  • Medium heat is key for toasting, too high and the bread burns before the cheese melts, too low and it dries out.
  • Press gently with the spatula while cooking to help the cheese melt evenly and bond everything together.
03 -
  • Toast the inside of the bread lightly before assembling if you want extra crunch and less chance of sogginess.
  • Use a cast iron skillet if you have one, it holds heat evenly and gives the best golden crust.
  • Let the sandwiches rest for a minute after cooking so the cheese sets slightly and doesn't all slide out when you bite in.
Go Back