Open Faced Tuna Melt
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Unrated
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
6
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Course
Main Course
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Cuisine
American
Open Faced Tuna Melt
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This Open Faced Tuna Melt sandwich will transport you to your favorite deli with delicious homemade tuna salad, fresh sliced tomato, and ooey-gooey mozzarella cheese, all on top of freshly toasted french bread! This would also taste amazing on my homemade Amish White Bread!
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Ingredients
- 1 loaf bread 9 inches, French bread
- 2 cans tuna drained, 5 ounces each
- ½ cup mayonnaise 119.5 g
- ¼ tablespoon celery salt
- 2 tablespoons onion finely diced, or shallot
- 1 tablespoon dill pickle finely diced
- ½ tablespoon lemon juice
- 1 clove garlic minced
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 8 lices mozzarella cheese
- 2 tablespoons unsalted butter melted
- 1 medium tomato sliced
Instructions
- Preheat oven to 350°F.
- Slice French bread into 1-inch sandwich slices.
- Places slices in baking pan and lightly coat the top with butter.
- Bake for 5 minutes and then flip, lightly coat the opposite side with melted butter and bake for another 5 minutes (slices should be a light golden brown).
- Meanwhile, in a medium bowl, combine tuna, mayonnaise, celery, salt, shallot, pickle, lemon juice, garlic, salt, and pepper.
- Remove bread from oven and spread tuna mixture on the bread. Top each with one slice tomato and one slice of mozzarella.
- Return baking dish to oven and broil for 5-7 minutes or until cheese is golden and bubbly.
- Serve immediately.
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