Spicy Tuna Melt Sandwich (Print Version)

Zesty tuna salad with sriracha kick and melted cheddar on crispy sourdough bread. Perfect for lunch or dinner.

# 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

# How To Make:

01 - Combine drained tuna, mayonnaise, sriracha, Dijon mustard, celery, red onion, parsley, salt, and pepper in a mixing bowl. Mix thoroughly until evenly incorporated.
02 - Arrange sourdough bread slices and apply softened butter to one side of each slice.
03 - Position 4 bread slices with unbuttered side facing up. Distribute 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, creating four complete sandwiches.
05 - Heat a large nonstick skillet over medium heat. Place sandwiches in the skillet and cook 3-4 minutes per side, pressing gently, until bread is golden brown and cheese is melted.
06 - Slice each sandwich in half and serve immediately while hot.

# Expert Advice:

01 -
  • It turns pantry staples into something that feels indulgent and exciting without any fancy ingredients.
  • The spicy kick wakes up your taste buds in a way that makes every bite more interesting than the last.
  • You get crispy, buttery bread and gooey melted cheese in under twenty minutes, which feels like a small miracle on busy days.
  • It is endlessly adaptable, so you can dial the heat up or down and still end up with something delicious.
02 -
  • Drain your tuna really well, because any extra water will make your salad runny and turn your bread soggy instead of crispy.
  • Use medium heat on the skillet, not high, or you will burn the bread before the cheese has a chance to melt properly.
  • Softened butter spreads way easier than cold butter and gives you an even, golden crust without tearing the bread.
  • Press gently with your spatula while cooking to help the cheese melt faster and keep everything compact and delicious.
03 -
  • Toast the bread in the skillet without the filling first for a minute to get it extra crispy, then assemble and cook again for the ultimate crunch.
  • Mix in a teaspoon of pickle juice or a squeeze of lemon to the tuna salad for a bright, tangy boost that cuts through the richness.
  • Use a cast iron skillet if you have one, because it distributes heat evenly and gives you that perfect golden crust every time.
  • Let the sandwiches rest for a minute after cooking so the cheese sets slightly and does not all ooze out when you take your first bite.
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