Spicy Tuna Melt Sandwich (Print view)

Zesty tuna salad with spicy kick and gooey melted cheese on toasted sourdough bread. Ready in 20 minutes.

# List of Ingredients:

→ 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
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

# Step-by-Step Directions:

01 - In a mixing bowl, combine drained tuna, mayonnaise, sriracha, Dijon mustard, celery, red onion, parsley, salt, and pepper. Mix thoroughly until evenly incorporated.
02 - Lay out sourdough bread slices and butter one side of each slice.
03 - Flip 4 buttered slices so the unbuttered side faces up. Divide spicy tuna salad evenly among them. Top each with shredded cheese and tomato slices.
04 - Cover each tuna-filled bread slice with a remaining bread slice, positioning the buttered side facing outward.
05 - Heat a large nonstick skillet or griddle over medium heat. Place sandwiches in the skillet and cook for 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.

# Expert Suggestions:

01 -
  • It comes together faster than ordering takeout and tastes like something you'd wait in line for at a cafe.
  • The kick from the sriracha wakes up the tuna without overpowering it, and the melted cheese makes everything feel indulgent.
  • You probably have most of these ingredients already, so it's perfect for those nights when the fridge looks bare but you're craving something satisfying.
02 -
  • Drain the tuna really well, I once skipped this and the bread got soggy before it even hit the pan, press it with a fork or your hands to get the extra water out.
  • Don't crank the heat too high or the bread will burn before the cheese melts, medium heat gives you time to get that perfect golden crust and gooey center.
  • If your skillet isn't big enough for all four sandwiches, cook them in batches and keep the finished ones warm in a low oven.
03 -
  • Press the sandwiches gently with your spatula while they cook, it helps the cheese melt faster and the bread crisp up more evenly.
  • Let the tuna salad sit for a few minutes after mixing so the flavors meld together, it makes a noticeable difference in the final taste.
  • If you're making these for kids or spice-averse eaters, halve the sriracha and let people add extra hot sauce on the side.
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