Tuna Melt on Sourdough with Cheddar
Why this recipe works
- Fast assembly: Tinned tuna and a short grill time keep the whole melt ready in about 20 minutes.
- Creamy with crunch: Mayonnaise binds the tuna into a creamy filling, while celery and toasted sourdough add crisp contrast.
- Proper melt factor: Grated cheddar covers the tuna evenly, giving a bubbling, golden finish without a long cook.
Get the most out of this recipe
Ingredient notes
- Choose tuna that drains well: Thoroughly drained tinned tuna keeps the filling creamy rather than loose or watery.
- Use a good melting cheese: Cheddar gives a classic sharp flavour, while gruyere makes a nuttier, slightly smoother melt.
- Balance the richness: Dijon mustard cuts through the mayonnaise and cheese, so adjust it to taste if you prefer a sharper filling.
Texture tips
- Toast before topping: Lightly toasting the sourdough first helps it stay crisp under the tuna mixture.
- Use sourdough’s structure: A sturdy slice works better than very soft bread because it holds the filling without collapsing.
- Watch the grill closely: The cheese can go from golden to scorched quickly under a hot grill, so check it from the 3-minute mark.
Make-ahead tips
- Make the filling ahead: The tuna mixture can be refrigerated separately for up to 1 day, then spooned onto toast just before grilling.
- Grill to order: For the best texture, toast the bread and melt the cheese just before serving rather than storing assembled melts.
- Reheat under the grill: If reheating an assembled melt, use the grill until the cheese is bubbling, noting that the bread will soften.
Serving ideas
- Serve with something crisp: A sharp green salad balances the richness of the tuna, mayonnaise and melted cheese.
- Add a fresh finish: A little extra celery or a few salad leaves on the side adds freshness without making the toast soggy.
Equipment you'll need
Ingredients
Instructions
- Heat the grill to high and set a shelf about 10 to 12 cm from the heat. Finely dice the celery.
- Drain the tuna well, then tip into a bowl. Add the mayonnaise, Dijon mustard and celery, and mix until creamy and evenly combined.
- Lightly toast the sourdough so it is just starting to colour. Arrange the slices on a baking tray.
- Divide the tuna mixture between the sourdough slices and spread to the edges. Grate the cheddar and pile it on top of the tuna.
- Grill for 3 to 6 minutes until the cheese is bubbling and golden, watching closely so it does not burn. Serve straight away while hot.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- Drain the tuna thoroughly so the filling stays creamy rather than watery.
- Toast the sourdough lightly before topping so it stays crisp under the filling.
- For the best melt, grate the cheddar rather than slicing it so it covers the tuna evenly.
Substitutions
- Replace Dijon mustard with whole-grain mustard for a milder, more textured bite.
- Replace cheddar cheese with gruyere cheese for a nuttier melt.
Storage
- Refrigerate up to 1 days
- Best eaten straight away. If needed, refrigerate the tuna mixture separately in an airtight container for up to 1 day; assemble and grill to order. Reheat assembled melts under the grill until piping hot and bubbling, but the bread will soften.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 2 servings
- Total time: 20min (20min active)
- Difficulty: Easy
- Cuisine: American
-
Allergens:
Fish Gluten Milk Wheat
Plan your meals and get a complete grocery list automatically.
Add to meal plannerEquipment you'll need
Got ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Air Fryer Chicken Sandwich
Crispy air-fryer chicken in a bun with lettuce.
Smoked Salmon and Cream Cheese Bagel
Smoked salmon bagel with lemon cream cheese, cucumber and capers
Torta de Milanesa de Res (Breaded Beef Sandwich)
Crusty roll filled with crispy breaded beef and toppings
Sloppy Joe with Brioche Bun
Minced beef Sloppy Joe in toasted brioche buns
Smoked Salmon Bagel with Cream Cheese
Toasted bagel with smoked salmon, cream cheese and capers
Philly Cheesesteak Sandwich
Cheesesteak roll with beef, onions, peppers and provolone
Modern Salmon Potato Cakes
Crisp salmon and potato cakes with lemon
Chopped Cheese Sandwich (Minced Beef and Melted Cheese Roll)
Hot minced beef and melted cheese in a toasted roll
Montaditos de Lomo con Pimientos (Pork and Pepper Mini Sandwiches)
Warm mini sandwiches with seared pork loin and sautéed peppers
Chopped Antipasto Salad
Chopped romaine salad with salami, mozzarella, olives and pepperoncini
Gougères with Ham and Gruyère
Choux pastry gougères with Gruyère and diced ham
Methi Thepla with Yoghurt and Pickle
Fenugreek flatbreads made with yoghurt and spices
Macaroni Salad with Ham
Creamy macaroni salad with ham and celery
Egg Salad Sandwich on Brioche
Egg salad on toasted brioche with chives and lettuce
Macaroni Salad with Sweetcorn
Macaroni salad with sweetcorn, celery and red onion
New England Lobster Roll
Lobster roll with mayonnaise, lemon and celery
Italian Lentil and Tuna Salad (Insalata di Lenticchie e Tonno)
Italian lentil and tuna salad with capers and lemon
Macaroni Salad with Sweet Pickles
Creamy macaroni salad with sweet pickles and celery
You might also like
Venison Casserole with Red Wine and Juniper
Venison casserole with red wine, juniper, carrots and mushrooms
Prawn Marie Rose Baguette
Baguette filled with prawns in Marie Rose sauce
Insalata di Riso Estiva (Italian Summer Rice Salad with Tuna)
Italian rice salad with tuna, tomato, cucumber and basil
Coconut Sweets with Condensed Milk, Vanilla and Lime Zest
Chewy coconut sweets with vanilla and lime zest
Tartare de Saumon (French-Style Salmon Tartare)
French-style salmon tartare with capers, Dijon and lemon
Eid Chicken Tagine with Preserved Lemons and Olives
Chicken tagine with preserved lemons, olives and coriander
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
KitchenAid Stainless Steel Mixing Bowls
- Non-slip base
- Stainless steel
- Not microwave safe
Pyrex Glass Mixing Bowls with Lids
- Microwave safe
- BPA-free lids
- Glass is heavier
OXO Good Grips Stainless Mixing Bowl Set
- Non-slip base
- Comfort grip
- Higher price
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
