Inspired by the tuna salads found at Jewish delis, this tuna melt is built on sliced sandwich rye bread, draped with layers of melted Swiss cheese, with a tuna salad that’s loaded with fresh dill, red onion, celery, and sweet relish.
This is the kind of tuna melt you’re likely to be served in a Jewish deli, where rye bread, Swiss cheese, and a dill-and-pickle tuna salad are kings.
- Makes 2 sandwiches
15 minutes
- 15 minutes
Ingredients
- One 5-ounce (142g) canned oil- or water-packed tuna, drained well
- 1/2 cup (120g) mayonnaise, such as Hellmann’s (see note)
- 2 tablespoons (10g) panko bread crumbs (optional; see note)
- 2 tablespoons (20g) minced red onion
- 1 tablespoon (5g) minced fresh dill
- 1 tablespoon (20g) drained sweet relish
- 1/2 rib celery (30g), very finely diced
- 1/2 teaspoon (5g) coarse ground mustard
- Kosher salt and freshly ground black pepper
- Four 1/2-inch-thick slices rye sandwich bread
- Vegetable oil, clarified butter, and/or melted butter, for brushing the bread
- 4 slices Swiss cheese
Directions
- 1.
Adjust oven to middle position and preheat oven to 350°F (175°C). In a small mixing bowl, combine tuna, mayonnaise, panko (if using), red onion, dill, sweet relish, celery, and mustard. Stir, mashing very well with a fork or stiff spatula, until almost no flakes of tuna remain. Season with salt and pepper.
- 2.
Using a pastry brush, lightly but evenly brush both sides of each slice of bread with oil, clarified butter, or melted butter. In a large cast iron or nonstick skillet, or using a griddle, toast bread slices on first side over medium heat until nicely browned and crisp, about 3 minutes; using a cooking weight or spatula, gently press down on bread slices while toasting to ensure even heating and browning.
- 3.
Flip bread and lay one slice of cheese on top of each bread slice. Mound tuna salad on top of 2 of the bread slices, spreading it in an even layer. Close sandwiches, placing top bread slices cheese side down, and continue to cook until bottom of sandwich is well toasted; press down gently on sandwich with cooking weights or a spatula to ensure even heating and browning.
- 4.
Flip tuna melt and cook until second side is well toasted. If cheese at this point isn’t melted enough, transfer sandwiches to a baking sheet and heat in oven until cheese is melted, about 3 minutes. Serve.
