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Recipe For The Ultimate Tuna Melt Sandwich by Stacy Lyn Harris

Ultimate Tuna Melt

This tuna mixture with gruyere and cheddar on top of homemade sourdough bread is almost too good to be legal.


  • 4 5-ounce cans tuna fish drained
  • 1/2 cup Dukes or Hellman's mayonnaise
  • 1/4 cup dill pickles finely chopped
  • 1/4 cup onion finely chopped
  • 1/4 cup celery finely chopped
  • 1 tablespoon Dijon Mustard
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon red pepper flakes
  • Juice from 1/2 lemon
  • 4 slices gruyere cheese
  • 4 slices cheddar cheese
  • 8 pieces cooked bacon
  • 1/4 cup butter
  • 8 slices sourdough bread


  • In a medium bowl, mix tuna with mayonnaise, pickles, celery, onions, mustard, salt, red pepper flakes and the juice of 1/2 lemon and mix until well incorporated.
  • In a cast iron skillet, melt a tablespoon of butter ver medium heat. Add 2 slices of bread to the skillet. Layer tuna mixture, a slice of gruyere and cheddar, bacon, and top with bread slices. Once cheese begins to melt, carefully turn the sandwiches over and heat on the other side for about 2 to 3 minutes, or until cheese is fully melted and the sandwich is golden brown. Add more butter to the skillet and repeat with the other remaining bread and mixture.
  • Serve warm with grapes and a salad.