Spicy Tuna Melt Sandwich (Printable)

Zesty tuna salad with spicy heat and melted cheddar on toasted sourdough bread. A quick comfort sandwich ready 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 fresh parsley, chopped
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 until evenly incorporated.
02 - Lay out sourdough bread slices and butter one side of each slice.
03 - Flip 4 slices with unbuttered side facing up. Divide spicy tuna salad evenly among them. Top each with shredded cheese and tomato slices.
04 - Place remaining bread slices on top with buttered side facing outward.
05 - Heat a large nonstick skillet over medium heat. Place sandwiches in skillet and cook 3 to 4 minutes per side, pressing gently, until bread is golden brown and cheese is melted.
06 - Slice sandwiches in half and serve immediately while hot.

# Expert Advice:

01 -
  • It transforms pantry staples into something that feels indulgent without any fancy ingredients or techniques.
  • The heat from the sriracha cuts through the richness of the cheese in a way that keeps you coming back for another bite.
  • You can have it on the table in twenty minutes, making it perfect for those nights when cooking feels impossible.
  • It's endlessly customizable so you can make it as mild or as fiery as your mood demands.
02 -
  • Don't skip draining the tuna really well, because even a little extra water will make your filling watery and the bread soggy.
  • Medium heat is crucial for the skillet, because if it's too hot the bread will burn before the cheese melts, and too low means you'll end up with limp, pale toast.
  • Press gently with the spatula while cooking to help the cheese melt evenly, but don't smash it or you'll squeeze out all the filling.
03 -
  • Toast the bread lightly before assembling if you want an extra-sturdy base that won't get soggy from the tuna salad.
  • Use a cast iron skillet if you have one, because it distributes heat evenly and gives you the most consistent golden crust.
  • Let the sandwiches rest for thirty seconds after cooking so the cheese sets slightly and doesn't all ooze out when you slice.
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