Tuna Melt with Pickles
This Tuna Melt with Pickles is everything a grilled sandwich should be—melty, tangy, crunchy, and packed with flavor. Easy to make, endlessly comforting, and ready in under 20 minutes.
Equipment
- Skillet or Griddle
- Spatula
- Mixing Bowl
Ingredients
Tuna Mixture
- 2 cans tuna drained, preferably solid white albacore in water
- 1/4 cup mayonnaise
- 1 tsp Dijon mustard
- 2 tbsp dill pickles finely chopped (or use relish)
- 2 tbsp red onion finely chopped
- 1 tbsp fresh parsley chopped, optional
- salt and pepper to taste
Sandwich Assembly
- 4 slices bread sourdough, rye, or your choice
- 4 slices cheese cheddar, provolone, or your favorite meltable cheese
- 2 tbsp butter for grilling the bread
Instructions
- In a medium bowl, mix drained tuna with mayonnaise, Dijon mustard, chopped pickles, red onion, parsley (if using), salt, and pepper. Stir until just combined and still slightly chunky.
- Lay out 4 slices of bread. Spread the tuna mixture evenly onto two slices, top each with 2 slices of cheese, then cover with the remaining bread slices.
- Butter the outer sides of the bread slices generously.
- Preheat a skillet over medium heat. Grill sandwiches for 3–4 minutes per side, pressing gently with a spatula, until golden brown and the cheese is melted.
- Remove from heat, slice diagonally, and serve with chips, a pickle spear, or a light salad.
Notes
The tuna mixture can be made ahead and stored in the fridge for up to 2 days. For extra tang, add a dash of hot sauce or chopped jalapeños. Reheat leftovers in a toaster oven for best results.