Spicy Tuna Melt Sandwich (Printable)

Zesty tuna salad with spicy kick and melted cheddar on toasted sourdough. A quick, satisfying comfort sandwich.

# 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

# How To Make It:

01 - In a mixing bowl, combine drained tuna, mayonnaise, sriracha, Dijon mustard, celery, red onion, parsley, salt, and pepper. Mix thoroughly until evenly incorporated.
02 - Lay out sourdough bread slices and butter one side of each slice with softened butter.
03 - Flip 4 bread slices unbuttered side up. Divide spicy tuna salad evenly among the 4 slices. Top each with shredded cheddar cheese and tomato slices.
04 - Cover each filled slice with remaining bread slices, buttered side facing outward.
05 - Heat a large nonstick skillet over medium heat. Place sandwiches in skillet and cook for 3 to 4 minutes per side, pressing gently, until bread is golden brown and cheese is melted.
06 - Remove sandwiches from heat, slice diagonally in half, and serve immediately.

# Expert Tips:

01 -
  • It transforms a humble can of tuna into something that feels indulgent and exciting, not boring.
  • The heat sneaks up on you in the best way, waking up your taste buds without overwhelming them.
  • Everything melts together into one cohesive, messy, delicious bite that makes you forget it only took twenty minutes.
  • You probably already have most of these ingredients sitting in your kitchen right now.
02 -
  • Do not skip draining the tuna well, I learned this the hard way when my first batch turned into a soggy mess that soaked through the bread.
  • Use medium heat, not high, or the bread will burn before the cheese melts and you will end up with a sad, half done sandwich.
  • Press gently but do not smash the sandwich flat, you want it compact enough to hold together but not so tight that all the filling squishes out the sides.
03 -
  • Let the butter come to room temperature before spreading it, cold butter tears the bread and makes everything harder than it needs to be.
  • If you are making multiple sandwiches, keep the finished ones warm in a low oven while you cook the rest so everyone eats at the same time.
  • Add a thin layer of cream cheese under the tuna salad for an extra creamy, tangy surprise that takes it over the top.
Go Back