Spicy Tuna Melt Sandwich (Printable)

Zesty tuna salad with sriracha heat and gooey melted cheese on crispy toasted sourdough. A satisfying comfort sandwich in just 20 minutes.

# Components:

→ 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

# Directions:

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

# Expert Advice:

01 -
  • It transforms humble canned tuna into something deeply satisfying and layered with heat and richness.
  • The whole thing comes together in twenty minutes, making it perfect for those nights when cooking feels like too much effort.
  • Every bite gives you crispy bread, creamy tuna, and that irresistible cheese pull that makes you forget it started with pantry staples.
02 -
  • Don't crank the heat too high or the bread will burn before the cheese melts, which I learned the hard way during my first attempt when I was impatient.
  • Draining the tuna really well is crucial, because any extra water will make the salad soupy and turn your sandwich into a mess.
  • Pressing gently with the spatula while grilling helps everything meld together and speeds up the cheese melting without flattening the sandwich too much.
03 -
  • Let the butter come to room temperature before spreading so it goes on smoothly without tearing the bread.
  • If you're making multiple sandwiches, keep the finished ones warm in a low oven while you finish grilling the rest.
  • For an even deeper flavor, toast the bread lightly before assembling, then butter and grill as usual for an extra layer of crunch.
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