15 minutes
A delicious and easy-to-make classic tuna melt with sharp cheddar cheese, perfect for a quick lunch or dinner.
Tuna, solid, water-packed, drained
0 oz
cups
Cornichons Or Small Kosher Dill Pickles, finely chopped
cups
Red Onion, minced
tablespoons
tablespoons
Dill, minced
tablespoons
Whole Grain Mustard
teaspoons
teaspoons
teaspoons
Sourdough Bread, 1/2-inch thick
slices
Extra-Sharp Cheddar, sliced or shredded
0 oz
Unsalted Butter, softened
tablespoons
1. Tuna Salad Mixing
Combine the drained tuna, mayonnaise, chopped cornichons or pickles, minced red onion, lemon juice, minced dill (if using), mustard, salt, and pepper in a medium bowl. Flake the tuna with a fork as you mix to ensure even distribution of flavors.
2. Assembling Sandwiches
Spoon 1/3 to 1/2 cup of the tuna salad onto each of four slices of bread, creating a slight heap in the center. Top with an even distribution of Cheddar, tearing the slices to fit if necessary. Crown with the remaining bread slices and butter the top of each sandwich with 1/2 tablespoon of butter.
3. Initial Cooking
Preheat a 10-inch skillet over medium-low heat. Cook two sandwiches at a time, buttered side down, for 3 to 4 minutes or until golden brown on the bottom.
4. Flipping and Finishing
While cooking, butter the top side of each sandwich with another 1/2 tablespoon of butter. Flip carefully, reduce heat to low, and continue to cook for an additional 3 to 4 minutes until the second side is golden and cheese is melted. Repeat with the remaining sandwiches. Serve hot.
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