Tuna Salad Melt on Sourdough
Published Date: 3/30/2026
Ingredients
- 2 cans (5 oz each) solid white albacore tuna, drained and flaked
- 1/3 cup mayonnaise
- 1/4 cup celery, finely diced
- 2 tablespoons red onion, finely minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh dill, chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 thick slices sourdough bread
- 2 tablespoons unsalted butter, softened
- 4 slices sharp cheddar cheese
Instructions
- In a medium mixing bowl, combine the drained tuna, mayonnaise, celery, red onion, lemon juice, dill, salt, and black pepper. Stir well until the ingredients are evenly incorporated.
- Lay out the four slices of sourdough bread on a cutting board. Butter one side of each slice evenly with the softened butter.
- Flip two of the bread slices so the buttered side is facing down. Divide the tuna salad mixture evenly between these two slices, spreading it to the edges. Top the tuna mixture with two slices of sharp cheddar cheese per sandwich. Place the remaining sourdough slices on top, buttered side facing up.
- Heat a large skillet or griddle over medium-low heat. Place the sandwiches in the skillet and cook until the bottom slice is golden brown and crispy, about 4 to 5 minutes.
- Carefully flip the sandwiches using a wide spatula. Continue to cook for another 4 to 5 minutes, or until the second side is beautifully browned and the cheddar cheese is completely melted. Remove from heat, slice in half, and serve immediately.