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Open Faced Tuna Melt

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!

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 6
Course: Main Course
Cuisine: American

Ingredients

  • 1 loaf french bread, 9 inches
  • 2 cans (5 ounces each) tuna, drained
  • ½ cup (119.5 g) mayonnaise
  • ¼ tablespoon celery salt
  • 2 tablespoons shallot, finely diced
  • 1 tablespoon dill pickle, finely diced
  • ½ tablespoon lemon juice
  • 1 clove garlic, minced
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 8 slices mozzarella cheese
  • 2 tablespoons unsalted butter, melted
  • 1 medium tomato, sliced

Instructions

    Cup of Yum
  1. Preheat oven to 350°F.
  2. Slice French bread into 1-inch sandwich slices.
  3. Places slices in baking pan and lightly coat the top with butter.
  4. 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).
  5. Meanwhile, in a medium bowl, combine tuna, mayonnaise, celery, salt, shallot, pickle, lemon juice, garlic, salt, and pepper.
  6. Remove bread from oven and spread tuna mixture on the bread. Top each with one slice tomato and one slice of mozzarella.
  7. Return baking dish to oven and broil for 5-7 minutes or until cheese is golden and bubbly.
  8. Serve immediately.