Description
These Sheet Pan Sourdough Tuna Melts are a quick, cheesy, and ultra-comforting meal featuring creamy tuna salad, juicy tomatoes, and melty provolone and cheddar on crisp artisan sourdough. Broiled to golden perfection in just 10 minutes.
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
Instructions
- Preheat broiler and place oven rack at the top position.
- In a bowl, mix all tuna salad ingredients until well combined.
- Arrange sourdough slices on a baking sheet. Spread butter on 4 slices (tops) and mayo on the other 4 slices (bottoms).
- On each mayo-side slice, layer 1 slice provolone, spoonfuls of tuna salad, 1 slice cheddar, and 2 tomato slices.
- Broil for 1–2 minutes to toast the buttered slices. Remove them once golden.
- Continue broiling the open-faced melts for 2–3 more minutes until cheese is melted and bubbly.
- Top each melt with a toasted slice of bread. Serve hot.
Notes
- Switch up the cheese with Swiss or mozzarella for variety.
- Add pickles or hot sauce for extra flavor.
- Use Greek yogurt instead of mayo for a lighter option.
- Make open-faced melts without the top slice for more crispiness.
- Use dairy-free cheese and vegan mayo for a dairy-free version.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Sandwich
- Method: Broiling
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 520
- Sugar: 3g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 85mg
