Spicy Tuna Melt Sandwich (Printable View)

A classic comfort sandwich featuring zesty tuna salad with a spicy kick and gooey melted cheese on toasted sourdough bread.

# What You'll Need:

→ Spicy Tuna Salad

01 - 2 cans (5 oz each) tuna in water, drained
02 - 1/3 cup mayonnaise
03 - 1 tablespoon sriracha or hot sauce
04 - 1 tablespoon Dijon mustard
05 - 1 celery stalk, finely chopped
06 - 1 small red onion, finely chopped
07 - 1 tablespoon chopped fresh parsley, optional
08 - Salt and black pepper to taste

→ Sandwich Assembly

09 - 8 slices sourdough bread
10 - 2 tablespoons unsalted butter, softened
11 - 1 cup shredded cheddar cheese
12 - 1 medium tomato, thinly sliced, optional

# How To Make It:

01 - In a mixing bowl, combine drained tuna, mayonnaise, sriracha, Dijon mustard, celery, red onion, parsley, salt, and pepper. Mix until evenly incorporated.
02 - Lay out sourdough bread slices and butter one side of each slice with softened butter.
03 - Flip 4 slices so the unbuttered side is up. Divide spicy tuna salad evenly among them. Top each with shredded cheese and tomato slices if using.
04 - Place remaining bread slices on top with buttered side facing outward to create complete sandwiches.
05 - Heat a large nonstick skillet over medium heat. Place sandwiches in skillet and cook 3 to 4 minutes per side, pressing gently, until bread is golden brown and cheese is melted.
06 - Slice sandwiches in half and serve hot immediately.

# Expert Advice:

01 -
  • It takes twenty minutes from start to finish, making it perfect for those nights when cooking feels like too much effort.
  • The sriracha gives just enough heat to wake up your taste buds without overwhelming the creamy tuna.
  • Melted cheese on toasted sourdough creates that crispy, gooey contrast that makes every bite feel indulgent.
  • You can adjust the spice level and toppings to suit whoever is at your table.
02 -
  • Press the sandwiches gently while they cook but don't smash them flat or the tuna will squish out the sides.
  • Medium heat is crucial because too high will burn the bread before the cheese melts.
  • If your skillet isn't big enough for all four sandwiches, work in batches and keep finished ones warm in a low oven.
03 -
  • Let the sandwiches rest for thirty seconds after cooking so the cheese sets slightly and doesn't run everywhere when you cut them.
  • Use a cast iron skillet if you have one because it distributes heat evenly and gives the bread an even crispier crust.
  • Taste the tuna salad before assembling and adjust the sriracha and salt because canned tuna varies in saltiness.
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