If you’re craving a warm, melty, and utterly satisfying lunch or dinner, then these Sheet Pan Sourdough Tuna Melts are going to become your new best friend in the kitchen. This recipe brilliantly combines creamy, tangy tuna salad with rich layers of cheddar and provolone cheese, all nestled on top of crispy, artisan sourdough bread. It’s the perfect blend of textures and flavors, and because it’s made on a sheet pan, cleanup is a breeze too. Whether you’re making a quick meal for yourself or feeding friends, these tuna melts deliver comforting goodness that’s both nostalgic and fresh.

Sheet Pan Sourdough Tuna Melts Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this recipe plays a crucial role in building layers of flavor and texture, yet the list remains delightfully simple. Using fresh sourdough bread makes a crisp, buttery base, while the combination of mustard and relish in the tuna salad adds bright, zesty notes that balance the richness of the cheeses perfectly.

30 ounces canned tuna, drained: The hearty protein base that provides flavor and keeps you full.
1/3 cup celery, halved and thinly sliced: Adds a fresh, crunchy texture that brightens the tuna mix.
1/4 cup red onion, diced: Gives a sharp bite and depth to the tuna salad.
1/4 cup mayo + little extra for spreading: Creates creaminess and moisture, essential for that luscious mouthfeel.
1 teaspoon whole grain mustard: Adds subtle tang and texture with flavorful mustard seeds.
2 teaspoons Dijon mustard: Brings a smooth, sharp kick that elevates the tuna salad.
3 tablespoons relish: Offers a sweet and tangy punch that balances richness.
1/2 teaspoon lemon juice: Brightens the entire mix and cuts through the creaminess.
1/4 teaspoon ground black pepper: A gentle heat that enhances flavors.
Pinch of salt: Essential for seasoning and bringing all components together.
8 slices fresh, artisan sourdough, 1/4 inch thick: The ideal bread for crispiness and flavor.
1/4 cup butter, softened, for spreading: Ensures golden, crispy tops on the melts.
4 slices cheddar cheese: Sharp and melty, adds richness to the sandwich.
4 slices provolone cheese: Smooth and milder, pairing beautifully with cheddar.
8 thin slices tomato: Adds juicy freshness and a pop of color.

How to Make Sheet Pan Sourdough Tuna Melts

Step 1: Preheat and Prepare Your Oven

Start by heating your broiler with the rack positioned as high as possible to ensure the cheese melts quickly without drying out the bread. This step ensures your tuna melts will have that beautiful bubbly golden cheese topping and a crispy crust.

Step 2: Mix the Tuna Salad

In a large bowl, combine the tuna, crisp celery, diced red onion, mayo, whole grain mustard, Dijon mustard, relish, lemon juice, black pepper, and salt. Stir everything thoroughly until well combined, making sure each ingredient is evenly distributed. This is the heart of your dish, so take a moment to taste and adjust seasoning if needed for perfect balance.

Step 3: Prepare the Bread Base

Lay out your sourdough slices on a baking sheet. On four slices, spread a thin layer of softened butter – these will become the golden tops of your melts. On the other four, spread a little extra mayo, providing a creamy base that helps hold that luscious tuna salad in place wonderfully.

Step 4: Assemble Your Tuna Melts

Place a slice of provolone cheese on each mayo-spread slice, followed by generous spoonfuls of your tuna salad. Layer cheddar cheese on top of the tuna, and then add two thin slices of tomato for freshness and color. The layering ensures every bite is a perfect mix of creamy, tangy, and cheesy goodness.

Step 5: Broil to Perfection

Slide your baking sheet under the preheated broiler for 1 to 2 minutes, watching carefully until the bottoms toast and turn golden. Remove the buttered slices of bread once toasted, then return the pan to the oven and broil for another 2 to 3 minutes until the cheese melts, bubbles, and turns a gorgeous golden shade.

Step 6: Finish and Serve

Top each cheesy tuna slice with the toasted buttered bread, press lightly to hold everything together, and serve immediately. Your Sheet Pan Sourdough Tuna Melts are now ready to delight your senses with each gooey, crunchy bite.

How to Serve Sheet Pan Sourdough Tuna Melts

Garnishes

Simple garnishes can elevate your serving presentation and add a fresh twist. Try a sprinkle of freshly chopped parsley or a few cracked black peppercorns on top for a burst of color and subtle flavor. A wedge of lemon on the side also pairs beautifully, letting you add a quick squeeze of brightness right before you dig in.

Side Dishes

Because these melts are hearty and full of flavor, lighter side dishes complement them best. Crisp green salads with vinaigrette, crunchy pickles, or a bowl of sweet potato fries bring freshness and contrast, balancing out the richness perfectly for a complete, satisfying meal.

Creative Ways to Present

For a more casual approach, cut your Sheet Pan Sourdough Tuna Melts into smaller hand-held sliders, making them perfect for parties or gatherings. You can also offer a variety of greens and toppings (like sliced avocado or sprouts) on the side, turning it into a build-your-own sandwich bar that’s sure to delight guests.

Make Ahead and Storage

Storing Leftovers

If you’ve got any leftovers, store your Sheet Pan Sourdough Tuna Melts in an airtight container in the refrigerator. They’ll stay fresh for up to 2 days, maintaining their flavor and texture fairly well, allowing you to enjoy the next day without losing that fresh-baked appeal.

Freezing

Though these melts are best fresh, you can freeze the assembled tuna mixture (without bread or cheese) in a sealed container for up to 1 month. When ready to use, thaw in the fridge overnight and assemble fresh to preserve the bread’s texture and the cheese’s melting quality.

Reheating

Reheat leftovers under the broiler or in a toaster oven to bring back the crispiness of the bread and melt the cheese anew. Avoid microwaving as it can make the bread soggy and the cheese rubbery, diminishing the wonderful experience of your Sheet Pan Sourdough Tuna Melts.

FAQs

Can I use a different type of bread?

Absolutely! While artisan sourdough is ideal for its texture and flavor, you can substitute with any sturdy bread like ciabatta, multigrain, or even thick-cut white bread. Just make sure it’s thick enough to hold the toppings without getting soggy.

Is it possible to make this recipe gluten-free?

Yes! Simply swap the sourdough for a gluten-free bread of your choice. Keep in mind that the texture might slightly differ, but the flavor of the tuna salad and melted cheese will still shine beautifully.

Can I prepare the tuna salad in advance?

Definitely. Making the tuna salad a few hours or even a day ahead allows the flavors to meld wonderfully. Just keep it refrigerated and assemble the melts right before broiling for maximum freshness.

What cheeses work best in Sheet Pan Sourdough Tuna Melts?

The duo of provolone and sharp cheddar creates a balanced flavor and melt that works perfectly here. Feel free to experiment with mozzarella, Swiss, or Monterey Jack if you want to switch it up.

How do I make the melts less messy to eat?

Cutting the melts into halves or quarters helps manage the layers without spillage. Using sturdy bread and allowing the sandwich to cool a bit after broiling also helps keep everything neatly together.

Final Thoughts

There’s something truly comforting about a perfectly made tuna melt, and these Sheet Pan Sourdough Tuna Melts deliver all that warmth and flavor with minimal fuss. Whether you’re feeding a hungry family or treating yourself, this recipe will quickly become a beloved staple. So, preheat that broiler and get ready to experience an easy, delicious homemade melt that tastes like a hug on a plate!

Sheet Pan Sourdough Tuna Melts Recipe

★★★★★

4.9 from 21 reviews

Author: Noah
Total Time: 22 minutes
Yield: 4 servings 1x
Diet: Low Salt

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Description

This Sheet Pan Sourdough Tuna Melt recipe is a delicious and easy-to-make sandwich combining a savory tuna salad with melted cheddar and provolone cheeses on fresh artisan sourdough bread. Perfectly broiled for a warm, golden crust, this meal is ideal for a quick lunch or casual dinner.

Instructions

Preheat the Broiler: Heat your broiler and position the rack in the highest position to ensure the sandwiches toast quickly and evenly.
Prepare Tuna Salad: In a large bowl, combine drained tuna, celery, red onion, 1/4 cup mayo, whole grain mustard, Dijon mustard, relish, lemon juice, ground black pepper, and salt. Mix thoroughly until the ingredients are well incorporated and the mixture is creamy.
Prepare the Bread: Arrange all 8 slices of sourdough bread on a baking sheet. Spread softened butter on 4 slices; these will become the top halves of the tuna melts. Spread a little extra mayo on the other 4 slices; these will serve as the bottom halves.
Build the Sandwiches: On each mayo-spread slice, place one slice of provolone cheese, then add a generous couple spoonfuls of the prepared tuna salad. Top with one slice of cheddar cheese and two thin slices of tomato.
First Broil: Broil the topped slices for 1 to 2 minutes until the cheese starts to melt and the bread edges begin to toast. Then remove the buttered bread slices from the oven when they have reached a toasty golden color.
Continue Broiling: Place the pan back in the oven with the tuna melt slices and broil for an additional 2 to 3 minutes, or until the cheese is bubbling and golden brown.
Assemble and Serve: Immediately top each melted tuna salad slice with a buttered slice of bread. Serve the sandwich hot for the best flavor and texture.