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.
Ingredients
Scale
Tuna Salad
- 30 ounces canned tuna, drained
- 1/3 cup celery, halved and thinly sliced
- 1/4 cup red onion, diced
- 1/4 cup mayo + a little extra for spreading
- 1 teaspoon whole grain mustard
- 2 teaspoons Dijon mustard
- 3 tablespoons relish
- 1/2 teaspoon lemon juice
- 1/4 teaspoon ground black pepper
- Pinch of salt
Bread and Toppings
- 8 slices fresh, artisan sourdough, 1/4 inch thick
- 1/4 cup butter, softened, for spreading
- 4 slices cheddar cheese
- 4 slices provolone cheese
- 8 thin slices tomato
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.
Notes
- Be careful when broiling; ovens vary and cheese can burn quickly.
- Use fresh, high-quality sourdough for best flavor and texture.
- Draining the tuna thoroughly prevents soggy sandwiches.
- Feel free to substitute mayo with Greek yogurt for a lighter option.
- Add fresh herbs like dill or parsley to the tuna salad for extra flavor.
- To keep sandwiches warm before serving, cover loosely with foil.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Sandwich
- Method: Broiling
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 55 mg
Keywords: tuna melt, sourdough tuna melt, sheet pan tuna melt, easy tuna sandwich, broiled tuna melt
