This recipe for tuna melts is something my mother-in-law has made throughout my wife’s childhood. There are some fond, funny memories associated with them—especially friends coming over in elementary school for lunch and to hold a lemonade stand on their road. It’s interesting how certain foods elicit strong memories for people. Tuna melts for my wife. My dad’s homemade chili rellenos for me.
Recently, we’ve had the chance to make recipes that we have had on our “to-do” list, but haven’t gotten to. It’s been particularly interesting because, normally, we don’t have time or the opportunity to cook lunch and eat together. With me as an elementary school teacher, I am lucky to get 20 minutes to reheat some leftovers and scarf it down in my classroom between classes. And my wife is the type that ALWAYS eats lunch at her desk while working. But in recent months, we’ve been home working and have had the chance to actually take a lunch break. And to cook some yummy recipes with our own twists. It’s been so much more than leftovers or cold turkey sandwiches. We might be getting spoiled—going back to the old way of lunch will be a challenge!
So today we share with you a tuna melt recipe that is quick, easy and tasty, and can be cooked on the grill, in the oven, or in a toaster oven. It’s one of those recipes that we’ve done lately where we proclaim that we’ve successfully “pirated our pantry”. The addition of Cabot cheese slices takes it from good to great and we found the cracker squares to be super easy to use. No need to slice and hope for even pieces—the precut squares afforded complete, cheesy covering. You want the cheese to melt really well, and even get a little browned on top. The quick cook keeps the tuna salad cool, the bottom of the bread gets slightly crisp and makes for a delicious lunch.
Take the opportunity to pirate your pantry and fridge. Hopefully, this recipe doesn’t require a trip to the store—if you don’t have celery, substitute another vegetable (like finely diced cauliflower or bell pepper). If you don’t like mayo, mustardy tuna salad is delicious. If you don’t have tuna, you could use canned chicken, leftover chicken from last night’s BBQ, or even cubed up leftover steak. The options are limitless—just use what you have and give it a cheesy topping!
1 can of tuna, drained (substitute another protein of your choice, if you want)
2 tbsp mayonnaise (or mustard or other alternative)
¼ cup finely chopped celery and carrots (use whatever veggie you like)
2 tbsp finely chopped onion
Salt and pepper to taste
Three (3) slices of bread
18 squares of Cabot cracker cut cheese (we used seriously sharp cheddar and Colby jack)
Preheat grill or oven to 400*.
In a bowl, combine tuna (flaked), mayo, veggies and onion. Mix well and season with salt and pepper to taste.
Arrange three slices of bread on a small cookie sheet lined with foil.
Top each bread slice with 1/3 of the tuna salad. Spread evenly.
Top each bread slice with 6 pieces of Cabot cracker-cut cheese.
Place cookie sheet in preheated grill or oven and cook until cheese melts and begins to bubble- about 5 minutes.
Serve while hot!
Tuna Melt Sandwiches
- A smoker grill or oven
- 1 can tuna, drained substitute another protein if you want
- 2 tbsp mayonnaise or mustard if you prefer
- ¼ cup finely chopped celery and carrots
- 2 tbsp finely chopped onion
- salt & pepper to taste
- 3 slices bread
- 18 cracker cut squares Cabot cheddar cheese
- Preheat grill or oven to 400*.
- In a bowl, combine tuna (flaked), mayo, veggiesand onion. Mix well and season with salt and pepper to taste.
- Arrange three slices of bread on a small cookie sheet lined with foil.
- Top each bread slice with 1/3 of the tuna salad. Spread evenly.
- Top each bread slice with 6 pieces of Cabot cracker-cut cheese.
- Place cookie sheet in preheated grill or oven and cook until cheese melts and begins to bubble- about 5 minutes.
- Serve while hot!