Name: Sheet Pan Sourdough Tuna Melts
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: American
Ingredients: For the Tuna Salad:; 30 oz canned tuna, drained; 1/3 cup celery, halved and thinly sliced; 1/4 cup red onion, diced; 1/4 cup mayonnaise, plus extra for spreading; 1 tsp whole grain mustard; 2 tsp Dijon mustard; 3 tbsp relish; 1/2 tsp lemon juice; 1/4 tsp ground black pepper; Pinch of salt; For the Sandwiches:; 8 slices fresh artisan sourdough (1/4-inch thick); 1/4 cup softened butter; 4 slices cheddar cheese; 4 slices provolone cheese; 8 thin slices tomato

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A quick, cheesy, and deeply satisfying open-faced sandwich, these Sheet Pan Sourdough Tuna Melts are one of my go-to comfort foods. I whip them up in just 10 minutes using fresh artisan sourdough bread, a creamy tuna salad blend, sliced tomatoes, and layers of melted cheddar and provolone cheese. Broiled to perfection, they’re crispy, gooey, and packed with flavor.

Sheet Pan Sourdough Tuna Melts

Why You’ll Love This Recipe

I love how ridiculously easy this recipe is. Everything goes straight onto a sheet pan, then into the broiler—no flipping, no grilling, and no mess. In just 4 to 5 minutes, I get golden, bubbly cheese and perfectly toasted sourdough.

The combination of cheddar and provolone makes it ultra-melty and flavorful, and the thin tomato slices add a juicy balance. What really takes it over the top for me is using fresh bakery sourdough. That tang and crunch can’t be beat.

This is one of those recipes I fall back on again and again, especially when I want something comforting but don’t want to spend more than 10 minutes in the kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Tuna Salad:

30 ounces canned tuna, drained
⅓ cup celery, halved and thinly sliced
¼ cup red onion, diced
¼ cup mayonnaise, plus a little extra for spreading
1 teaspoon whole grain mustard
2 teaspoons Dijon mustard
3 tablespoons relish
½ teaspoon lemon juice
¼ teaspoon ground black pepper
Pinch of salt

For the Sandwiches:

8 slices fresh artisan sourdough, about ¼ inch thick
¼ cup softened butter, for spreading
4 slices cheddar cheese
4 slices provolone cheese
8 thin slices tomato

Directions

I start by preheating my broiler and moving the oven rack to the highest position.
In a large bowl, I combine all the tuna salad ingredients and mix thoroughly.
I lay out the sourdough slices on a baking sheet. Four slices get a layer of butter (these are the tops), and the other four get a spread of mayo (these are the bottoms).
On each mayo-side slice, I layer one slice of provolone, a few hefty spoonfuls of the tuna salad, a slice of cheddar, and two slices of tomato.
I broil everything for 1-2 minutes, then check the buttered bread slices and remove them once toasted. I return the baking sheet to the oven and broil the open-faced melts another 2-3 minutes until the cheese is melted and golden.
I top each melt with a toasted buttered slice and serve immediately.

Servings and timing

This recipe makes 4 sandwiches.
Prep time: 5 minutes
Cook time: 5 minutes
Total time: 10 minutes

Variations

I sometimes switch up the cheese and use mozzarella or Swiss if I want a different melt.
For an extra punch, I like to add a couple of sliced pickles or a few dashes of hot sauce inside the sandwich.
If I want a lighter version, I use Greek yogurt instead of mayonnaise.
I’ve also tried making these open-faced only (without the top slice) and broiling them that way for an extra-crispy finish.

Storage/Reheating

I rarely have leftovers, but if I do, I store them in an airtight container in the fridge for up to 2 days.
To reheat, I place the sandwich halves on a baking sheet and broil or bake at 375°F for about 5-7 minutes, until warmed through and the cheese is bubbly again. I avoid microwaving since it makes the bread soggy.

FAQs

How many cans of tuna should I use for 30 ounces?

I usually use five 5-ounce cans or four 7.5-ounce cans of tuna to get close to 30 ounces.

Can I make this recipe ahead of time?

I prep the tuna salad a day in advance if I’m short on time, but I always recommend assembling and broiling the sandwiches fresh for the best texture.

Can I use a different type of bread?

Yes, though I prefer sourdough for its sturdiness and flavor. Whole grain or rye also works well, but I avoid soft white breads—they can get soggy under the broiler.

What’s the best kind of tuna to use?

I go for dolphin-safe, sustainable tuna packed in water. Wild Planet is one of my favorites because it has great flavor and texture.

Can I make this recipe dairy-free?

Absolutely. I swap the cheese for dairy-free slices and use vegan mayo and butter. It still tastes great and melts nicely.

Conclusion

These Sheet Pan Sourdough Tuna Melts are a weeknight hero for me—fast, hearty, and packed with comfort. I love how simple the process is and how customizable the sandwiches can be. Whether I’m cooking for myself or feeding a hungry family, they always hit the spot.