American Cuisine
Tuna Melt with Cheddar Sandwich
By Susan Whitfield, RecipeOK Test Kitchen
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The tuna melt is a product of American diner culture and the mid-20th-century rise of canned tuna as a pantry staple, when companies like StarKist and Chicken of the Sea made tuna salad an affordable, shelf-stable lunch option for households across the country. Diners took the classic tuna salad sandwich, already a fixture of brown-bag lunches and church potlucks, and gave it a hot twist by broiling it open-faced with a slice of cheese melted on top, turning a cold, mayo-based sandwich into something warm and craveable that could be ordered any time of day. It became especially popular from the 1950s through the 1970s as broiler-equipped diner kitchens made quick open-faced melts an efficient menu item, and it's stuck around because it solves a real problem: plain tuna salad can feel a little flat, but a few minutes under the broiler with sharp cheddar transforms the same ingredients into something rich and satisfying. The hard-boiled egg here is an optional but classic Southern and Midwestern addition that bulks up the salad and adds extra protein, a nod to church-cookbook tuna salad recipes that have been handed down for generations.
Ingredients
Serves 2Instructions
- 1
In a medium bowl, combine the drained tuna, mayonnaise, chopped celery, red onion, and hard boiled egg (if using). Mix until well combined.
- 2
Preheat your broiler to high
- 3
Place the bread slices on a baking sheet. Lightly toast them in the oven for about 1-2 minutes per side at 400°F (200°C) just to firm them up.
- 4
Remove from oven. Divide the tuna salad mixture evenly among the 4 slices of bread.
- 5
Top each sandwich with a slice of sharp cheddar cheese.
- 6
Place under the broiler for 2-3 minutes, or until the cheese is bubble and golden brown. Keep a close eye to prevent burning.
- 7
Serve immediately while warm and melty.
Chef's Tips
- ✦ Drain the tuna thoroughly and press out excess liquid before mixing — watery tuna salad will make the bread soggy once it's spread on and broiled.
- ✦ Toast the bread lightly before adding the tuna salad; this creates a barrier that keeps the bread from turning mushy under the moist tuna mixture.
- ✦ Watch the broiler closely during the final 2-3 minutes — broilers work fast and unevenly, and the difference between perfectly melted, golden cheese and burnt cheese can be under a minute.
- ✦ Let the tuna salad chill in the fridge for 15-20 minutes before assembling if you have time; cold tuna salad holds its shape better on the bread and won't slide off as easily going into the oven.
Ingredient Substitutions
-
canned tuna in water → canned salmon or canned chicken breast
same technique works with either; canned salmon adds more omega-3s
-
mayonnaise → plain Greek yogurt or a mayo-yogurt blend
cuts fat and adds tang; use half the amount at first and adjust to taste
-
sharp cheddar cheese → Swiss cheese or pepper jack
Swiss melts smoother, pepper jack adds heat
-
white or wheat bread → sourdough or gluten-free sandwich bread
sourdough holds up especially well to broiling without getting soggy
-
red onion → finely chopped shallot or scallion
milder onion flavor if red onion is too sharp
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Frequently Asked Questions
Can I make the tuna salad ahead of time? ▼
Yes, the tuna salad mixture (steps with tuna, mayo, celery, onion, and egg) keeps well in an airtight container in the fridge for up to 3 days. Assemble and broil the sandwiches fresh each time rather than broiling in advance, since reheating melted cheese doesn't work as well.
Why did my tuna melt turn out soggy? ▼
The most common cause is not draining the canned tuna well enough, or skipping the initial toast on the bread. Press the tuna firmly in a strainer before mixing, and always give the bread a quick toast first so it can stand up to the tuna salad's moisture.
Is a tuna melt safe to make with the egg still slightly soft? ▼
No — use a fully hard-boiled egg (cooked to a firm yolk, roughly 10-12 minutes in simmering water) rather than a soft-boiled one, since this dish isn't cooked long enough afterward to finish cooking a runny yolk, and a fully-set egg also holds together better when chopped into the salad.
What can I serve with a tuna melt? ▼
Classic pairings are a cup of tomato soup, a side salad, or kettle chips. A tuna melt is rich from the mayo and cheese, so something acidic like a pickle spear or a vinegar-dressed slaw on the side balances it nicely.
