Tuna Melt — Open-Faced
A bubbly, cheesy, elevated take on the diner classic. Broiling brings out the best flavors and textures.
15 min active, minimal dishes
Tuna Melt — Open-Faced
A bubbly, cheesy, elevated take on the diner classic. Broiling brings out the best flavors and textures.
15 min active, minimal dishes
Key move
Broil the open-faced melts until the cheese is bubbly and golden brown for optimal flavor and texture.
Cook mode keeps your place
Larger text, ingredients in reach, and saved step progress while you cook.
The Setup
- Bowlmedium
- Baking Sheet
The Mise en Place
5 of 7Your prep station before cooking begins
The Protein (0/2)
The Aromatics (0/1)
The Pantry (0/2)
Tuna melt is dry.
Add more mayonnaise to the tuna mixture.
Cheese is not melting evenly.
Ensure cheese is evenly distributed on top of the tuna mixture.
Chef's Notes
For crispier bread, lightly toast it before adding tuna mixture. This prevents sogginess.
Use good quality canned tuna packed in oil for richer flavor and moister results.
Serve immediately with a side of tomato soup or a crisp green salad for a complete meal.
The Method
PREHEAT
Preheat broiler to high.
High heat intensity: Broilers can burn food very quickly. Do not walk away once the bread is inside.
Broiler is preheated and set to high.
COMBINE
Prep aheadIn a medium bowl, combine drained tuna, mayonnaise (½ cups), Dijon mustard (2 tbsp), celery (½ cups), and black pepper (1 tsp).
Soggy bread risk: Ensure tuna is thoroughly drained; excess moisture will make the bread mushy before it hits the broiler.
Tuna mixture is well combined.
SPREAD
Spread tuna mixture evenly onto bread (8 slices) slices.
Soggy bread: Avoid over-loading the center of the bread, which can cause the middle to become soft or collapse.
Tuna mixture is evenly spread on all bread slices.
TOP
Top each slice with shredded cheddar cheese (2 cups).
Uneven melting: Large mounds of cheese will melt slowly and unevenly compared to a thin, consistent layer.
Each bread slice is topped with an even layer of shredded cheese.
BROIL
Time-sensitiveBroil for 2-3 minutes, or until cheese is melted, bubbly, and golden brown.
Rapid burning: Broilers vary in intensity; keep a close eye on the cheese to prevent it from burning.
Cheese should be bubbly and lightly browned.
SERVE
Serve immediately.
Soggy base: Do not let the finished melts sit on the tray, as the bread will soften quickly.
Tuna melts are ready to be served.
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