Description
A classic Tuna Melt Sandwich featuring creamy Greek yogurt-based tuna salad, melted cheddar cheese, and multigrain bread toasted to golden perfection. Ready in just 15 minutes, this comforting and savory sandwich is perfect for a quick lunch or easy dinner.
Ingredients
Tuna Salad
- 2 (5-ounce) cans white albacore tuna in water, drained
- 2 celery stalks, minced (about ¼ cup)
- 1 small shallot, minced
- ⅓ cup full fat Greek yogurt
- Zest of 1 lemon
- 1 tablespoon Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon chopped parsley
Sandwich Assembly
- 8 slices multigrain bread (or sandwich bread of choice)
- 8 slices cheddar cheese
- 2 tablespoons unsalted butter, divided
Instructions
- Prepare Tuna Salad: In a medium bowl, flake the drained tuna with a fork and combine it with minced celery, minced shallot, Greek yogurt, lemon zest, Dijon mustard, salt, black pepper, and chopped parsley. Stir until all ingredients are well mixed and evenly combined.
- Assemble Sandwiches: Lay out all slices of bread. Place one slice of cheddar cheese on each piece of bread. On four slices, spread about ½ cup of the prepared tuna salad evenly over the cheese. Top each with the remaining bread and cheese slices, creating four sandwiches.
- Cook First Batch: Heat 1 tablespoon of butter in a large skillet over medium-low heat. Once melted, add two sandwiches to the skillet. Cook each side for 2 to 3 minutes until the bread turns golden brown and the cheese melts. To help melt the cheese, cover the skillet with a lid after flipping the sandwiches.
- Cook Remaining Sandwiches: Add the remaining tablespoon of butter to the skillet. Repeat the cooking process with the remaining sandwiches, cooking 2 to 3 minutes per side until toasted and cheese is melted.
Notes
- Use full-fat Greek yogurt for creaminess, but low-fat versions can be substituted to reduce calories.
- Covering the skillet during cooking helps melt the cheese more evenly.
- Multigrain bread adds extra texture and flavor but any sandwich bread can be used.
- For a spicier kick, add a dash of hot sauce or a pinch of cayenne to the tuna salad.
- Store leftover tuna salad separately in the fridge for up to 2 days; sandwiches are best enjoyed fresh.
