Best 2 Open Face Tuna Melt Recipes

Tuna melt sandwiches are a classic comfort food, and for good reason. They're cheesy, creamy, and packed with flavor. But what if you want all the flavor of a tuna melt, without the bread? Enter the open face tuna melt. This recipe takes all the best parts of a tuna melt and puts them on top of a toasted English muffin, making it the perfect quick and easy weeknight meal. With just a few simple ingredients, you can have a delicious and satisfying open face tuna melt on the table in no time.

Let's cook with our recipes!

OPEN-FACE TUNA MELT

Open-Face Tuna Melt image

Cooked under the broiler, mayonnaise souffles like magic and takes on a lighter texture with a crisp brown shell. There's no better way to top a tuna melt!

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 15m

Number Of Ingredients 8

Ingredients

1 (5-ounce) tin tuna, drained
2 slices sandwich bread, lightly toasted
Kosher salt and freshly ground pepper
Dill pickle slices
Provolone cheese slices
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 tablespoon finely grated Parmesan

Steps:

Evenly divide tuna between bread; season with salt and pepper. Top with a few slices of dill pickle and a slice or two of provolone.
Stir together mayonnaise, Dijon, and Parmesan. Spread evenly over sandwiches. Broil until cheese melts and mayo puffs slightly and browns in places, 1 to 2 minutes.

OPEN FACE TUNA MELT SANDWICH

Open Face Tuna Melt Sandwich image

These have become a quick dinner staple. They are sooo good, and comes together in minutes. You can change the type of cheese, but I've found that something with a stronger flavor that melts well, is best. The type of bread I use is called Saloio and is similar to Ciabbata (Saloio is a portuguese bread readily available at our supermarket bakery).

Provided by C. Taylor

Categories Lunch/Snacks

Time 15m

Yield 8 slices

Number Of Ingredients 9

Ingredients

8 slices saloio bread, cut about 3/4 inch thick and toasted lightly
3 (6 ounce) cans tuna in water (drained well)
1/2 cup mayonnaise (can use light, adjust amount as needed)
1/4 cup finely chopped onion
1 tablespoon lemon juice
1 tablespoon Old Bay Seasoning
salt and pepper
2 tomatoes, sliced
8 slices piquante provolone cheese (or swiss)

Steps:

Mix the tuna, mayo, onion, lemon juice, old bay seasoning, salt and pepper. Mix well.
Place enough tuna on a toasted slice of bread and spread to cover slice.
Top with slice of tomato (or 2 if the tomato slice is small) and then top with a slice of cheese. Place sandwich slices on a cookie sheet.
Placing rack not too close to the broiler (about the second one down), broil sandwiches until the cheese is golden brown.

Tips:

For a classic tuna melt, use canned tuna packed in oil. The oil adds richness and flavor to the sandwich.
If you're using fresh tuna, cook it until it's just cooked through. Overcooked tuna will be dry and tough.
Use a good quality cheese that melts well. Cheddar, Monterey Jack, and Swiss are all good choices.
For a more flavorful sandwich, use a variety of toppings. Some good options include sliced tomatoes, onions, pickles, and avocado.
Serve the sandwich immediately after it's made. The cheese will start to harden as it cools, so the sooner you eat it, the better.

Conclusion:

The open-face tuna melt is a classic sandwich that is easy to make and delicious to eat. It's perfect for a quick lunch or dinner, and it can be easily customized to your liking. With its simple ingredients and flavorful taste, the open-face tuna melt is a sandwich that everyone will enjoy.