Open Face Tuna Melts
User Reviews
5
Open Face Tuna Melts
Description
Open Face Tuna Melts are prepared by spreading a batch of tuna salad that excludes mayonnaise onto toasted English muffin halves or other bread slices. Vine tomato slices are layered over the tuna, followed by cheddar cheese slices or shredded cheddar. Baking the open-faced sandwiches at 400°F until the cheese melts and the bread is toasted results in a warm sandwich with a tender tuna topping, juicy tomato slices, and a rich, melted cheese layer.
The texture combines crispy edges from the toasted bread with the creamy, dense tuna salad. The tomatoes add fresh juiciness balanced by sharp or extra-sharp cheddar cheese. This assembly method keeps the sandwich lighter than a closed sandwich, allowing the melted cheese to brown slightly.
These tuna melts work well for casual lunches or dinners. The recipe accommodates variations like using sourdough or gluten-free bread, different cheese types, or substituting lettuce wraps for a lower-carb option. The sandwich is best enjoyed immediately to keep the bread from becoming soggy.
Additional notes include options to spice the tuna with jalapeños, forego tomatoes if undesired, and recommendations on storage by separating tuna salad from bread prior to reheating.
Ingredients
- 1 batch tuna used in tuna salad without mayo
- 6 English Muffin or 6 slices of bread of your choice (I love sourdough
- 6 - 12 lices cheddar cheese or 1 ⅓ cup of shredded cheddar (I love extra sharp, sharp
- 6 - 12 thin slices vine tomatoes or roma tomatoes
Instructions
- Preheat your oven or toaster oven to 400°F and line a baking sheet with parchment paper.
- Arrange the English muffin halves or bread slices on the baking sheet.
- Top each half with tuna salad, dividing it evenly among the slices.
- Top with the tomato slices (1 slice if on an English muffin and 2 if on a piece of bread). Then top with cheese.
- Bake for 10 – 15 minutes, until cheese is melted and bread is toasted.
- Enjoy!
Notes
- Use romaine lettuce wraps or keto bread instead of bread to reduce carbs.
- Switch to gluten-free bread for dietary needs; sourdough or Canyon Road Bakehouse brands work well.
- Add finely diced jalapeño to the tuna salad for extra spice.
- Try different cheeses like Swiss, Colby, Jalapeño Jack, or Monterey Jack according to preference.
- Enjoy tuna melts warm right after baking; avoid storing assembled melts to prevent soggy bread. Store salad separately if prepping ahead.
- If you don't like tomatoes, simply omit them from the recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 405 kcal
% Daily Value*
| Calories | 405kcal | 20% |
| Carbohydrates | 5g | 2% |
| Protein | 33g | 66% |
| Fat | 29g | 45% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 101mg | 34% |
| Sodium | 799mg | 33% |
| Potassium | 281mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1296IU | 26% |
| Vitamin C | 6mg | 7% |
| Calcium | 627mg | 63% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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