Skillet Tuna Melt Sandwich
Creamy tuna salad and melted cheese between buttery golden slices of bread, cooked in a skillet.
Equipment
- Skillet
- Mixing bowl
- Spatula
Ingredients
Main Ingredients
- 1 can canned tuna 5 ounces, drained well
- 2 tbsp mayonnaise add Dijon for extra zing
- 4 slices bread sourdough or rye, sturdy slices
- 1 cup shredded cheese cheddar, Swiss, or pepper jack
- 2 tbsp butter for the outside of the bread
- ¼ cup celery chopped
- ¼ cup onion chopped, optional
- 2 slices tomato optional
- ¼ tsp black pepper
Instructions
Cooking
- Mix. Combine the drained tuna, mayonnaise, celery, onion, and pepper.
- Assemble. Spread the tuna on two slices of bread, add the cheese, and top with the other slices.
- Butter. Spread butter on the outside of the bread.
- Cook. Cook in a skillet over medium heat until the bread is golden, flip, and cook until the cheese melts.
Notes
Substitutions: Use Swiss or pepper jack cheese and add Dijon to the filling.
Tips: Drain the tuna well and use thick bread to prevent sogginess.
Storage: Refrigerate the filling up to 3 days.
Nutrition does not include the optional tomato slices.