Tuna Melt Sandwich

Name: Tuna Melt Sandwich on Sourdough
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 1 servings
Cuisine: American
Ingredients: 2 thick slices sourdough bread; 4 slices American cheese; 15 oz canned albacore tuna, drained; 4 tbsp mayonnaise; 3 tbsp Greek yogurt; 1 tbsp Dijon mustard; 3 tbsp bread & butter pickle juice; fresh dill, to taste; fresh chives, to taste; salt, to taste; black pepper, to taste; 2 tbsp bread and butter pickles, finely chopped; 2 tbsp hot cherry peppers, finely chopped; 1/4 cup dill pickle chips, crushed; 1 tbsp butter

This tuna melt combines a creamy tuna salad made with mayo, Greek yogurt, and Dijon mustard, topped with spicy hot cherry peppers and crunchy dill pickle chips, then grilled on buttered sourdough with melted American cheese.

🌍American 🏷️Tuna melt 🏷️Sandwich 🏷️Tuna salad 🏷️American cheese Sourdough

🏷️

🏷️Spicy

-0:00

rafifronzonTikTok

Total

18 min

Servings

1

Difficulty

Easy

Est. Cost

$28–$46

Recipe Source

View original recipe

From TikTok · by rafifronz

-0:00

rafifronzonTikTok

Ingredients

2 thick slices sourdough bread
4 slices American cheese
15 oz canned albacore tuna, drained
4 tbsp mayonnaise
3 tbsp Greek yogurt
1 tbsp Dijon mustard
3 tbsp bread & butter pickle juice
fresh dill, to taste
fresh chives, to taste
salt, to taste
black pepper, to taste
2 tbsp bread and butter pickles, finely chopped
2 tbsp hot cherry peppers, finely chopped
1/4 cup dill pickle chips, crushed
1 tbsp butter

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Instructions

1
In a medium bowl, combine the drained canned tuna, mayonnaise, Greek yogurt, Dijon mustard, bread and butter pickle juice, chopped dill, chopped chives, salt, and pepper. Mix until well combined.
2
Finely chop the bread and butter pickles and hot cherry peppers together to create a relish.
3
Heat butter in a non-stick skillet over medium heat. Place one slice of sourdough bread in the pan and top with slices of American cheese. Allow the cheese to start melting.
4
Spread the pickle and pepper relish over the melting cheese.
5
Scoop a generous amount of the tuna salad over the relish. Top with a layer of crushed dill pickle chips.
6
Place the second slice of sourdough bread on top to close the sandwich. Grill until the bottom is golden brown, then carefully flip and grill the other side until golden and the cheese is fully melted.
7
For a cleaner cut, you can wrap the sandwich in parchment paper before slicing in half. Serve immediately.

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Tips & Notes

Pro tips

Drain the canned tuna thoroughly and squeeze it in a clean kitchen towel to remove excess liquid, which prevents a soggy sandwich.
Toast the sourdough lightly before spreading ingredients to create a barrier against moisture from the tuna salad.
Layer the cherry peppers and pickle chips on top of the tuna salad so they stay crisp rather than getting buried under melting cheese.
Use medium heat and monitor closely — the filling is already cooked, so focus on melting the cheese and crisping the bread without burning.

Substitutions

Mayonnaise → Greek yogurt or sour cream (use 6 tbsp total; tangier flavor)
Dijon mustard → whole-grain mustard or yellow mustard (adjust to taste)
Sourdough bread → brioche, ciabatta, or thick-cut white bread (changes texture)
American cheese → Swiss, cheddar, or provolone (milder or sharper flavor)

Storage & make-ahead

Store assembled tuna salad (without bread) in an airtight container for up to 24 hours. Assemble and grill fresh; do not refrigerate the finished sandwich.

Common Questions

Can I make the tuna salad ahead of time?

Yes. Mix the tuna, mayo, Greek yogurt, mustard, and pickle juice up to 24 hours ahead. Store covered in the refrigerator. Assemble and grill just before serving.

What's the best way to grill a tuna melt without drying it out?

Use medium heat, butter the bread generously, and grill until the cheese just melts and the bread is golden (2–3 minutes per side). Avoid high heat, which can burn the bread before the cheese melts.