There’s something irresistible about a warm, cheesy sandwich that’s quick to prepare and full of flavor.

This open-faced tuna melt combines creamy tuna salad, crisp bread, and melty cheese for a satisfying meal in minutes.

Why You’ll Love This Recipe

It’s quick and easy, perfect for a fast lunch or light dinner.

The combination of creamy tuna, tangy Dijon, and gooey cheese is comfort food at its best.

You only need a few pantry staples to make it.

It’s customizable with your favorite bread and cheese.

What You’ll Need (Ingredient Highlights)

Canned tuna is the protein base—simple and affordable.

Mayonnaise and Dijon mustard create a creamy, tangy binder.

Celery and red onion add crunch and freshness.

Cheddar or provolone cheese brings that classic melted finish.

Your bread of choice holds everything together and crisps under the broiler.

Pro Tips Before You Start

Use well-drained tuna to avoid a watery sandwich.

Toast the bread lightly before topping if you want extra crunch.

Watch the broiler closely—cheese goes from golden to burnt quickly.

Try sourdough or rye bread for more flavor.

How to Make Open-Faced Tuna Melt

Step 1 – Prep the filling

Mix tuna, mayonnaise, celery, red onion, Dijon mustard, salt, and black pepper in a bowl until combined.

Step 2 – Build the sandwich

Place bread on a baking sheet. Spread the tuna mixture evenly on top.

Step 3 – Add cheese

Layer with 1–2 slices of cheddar or provolone.

Step 4 – Broil to perfection

Broil 2–4 minutes until cheese is bubbly and bread edges are toasted.

Step 5 – Serve hot

Remove carefully, slice if desired, and enjoy immediately.

What to Serve Them With

Pair with a side salad for a balanced meal.

Serve alongside tomato soup for a classic combo.

Enjoy with pickles or chips for an easy lunch plate.

Variations / Substitutions

Swap cheddar for Swiss, gouda, or mozzarella.

Add sliced tomato or avocado before broiling.

Use Greek yogurt instead of mayo for a lighter version.

Storage & Leftovers

Best enjoyed fresh, but you can prep the tuna mixture ahead and refrigerate for up to 2 days.

Assemble and broil just before serving.

FAQs

Can I use tuna in oil instead of water?
Yes, but drain it well and reduce the mayonnaise slightly.

Can I make this without a broiler?
Yes, bake at 425°F until the cheese melts, though it won’t be as bubbly.

What’s the best bread to use?
Sourdough, ciabatta, or whole wheat all work great.

Can I add extra toppings?
Absolutely—tomatoes, spinach, or even pickles add flavor.

Is this recipe kid-friendly?
Yes, just adjust the onion or mustard if preferred.

Can I double the recipe?
Yes, easily scale up to make several sandwiches at once.

Final Thoughts

This open-faced tuna melt is everything you want in a quick meal: creamy, cheesy, and comforting.

With minimal ingredients and maximum flavor, it’s a recipe you’ll come back to often.