I live for this sharp cheddar tuna melt. It’s packed with flavor and crunch: pickle-forward tuna salad, melty sharp cheddar and fresh greens. The best lunch ever.
This sandwich is everything.
This tuna melt features a bright, tangy tuna mixture, gooey sharp cheddar, tangy pickled onions and crisp greens layered on golden, buttery sourdough. It’s savory, crunchy and satisfying.
I wasn’t always a huge sandwich person, but this melt changed my mind. The combination of pickles and relish in the tuna and the contrast of melty cheese with crisp bread is irresistible.
Growing up I enjoyed tuna or chicken salad and plenty of egg sandwiches, but deli meats never appealed to me. Later I fell in love with toast—open-faced sandwiches with an array of toppings are my jam. This tuna melt feels like an elevated version of that love: substantial, crunchy and full of contrast.
This version is similar in spirit to other tuna melts I make, but here I use thick sourdough slices and very sharp cheddar, and the tuna is creamier and tangier thanks to relishes and a bit of dijon.
My ideal tuna salad is pickle-forward: sweet relish, a touch of dill and just enough mayo to bind. I prefer that bright, briny profile over heavy, all-mayo tuna salads. I’ll eat it on toast, crackers or even endive leaves for a light snack.
A dressed, shredded lettuce—tossed with red wine vinegar, a bit of mayo and seasoning—also made sandwiches more exciting for me. While that specific lettuce dressing isn’t used in this melt, the idea of bright, seasoned greens has improved my sandwich game overall.
Like my egg salad, I’m particular about tuna: I make it at home, skip the celery, and aim for a balance of briney, tangy and slightly sweet flavors. High-maintenance, yes—but worth it.
Here’s the breakdown of this exact sandwich:
How to make it
The tuna: mix drained tuna with sweet relish, dill relish, dijon and a small amount of mayonnaise for creaminess. Season with dried dill, salt and pepper to taste.
Bread: thick-sliced sourdough is essential—big slices that crisp up nicely in butter.
Cheese: use the sharpest cheddar you can find; it melts beautifully and adds a bold flavor.
Toppings: pickled onions add bright tang; arugula or baby spinach bring a fresh bite and a little texture.
Assemble the sandwich by spreading softened butter on the outside of the bread slices, placing cheddar on the inside, adding spoonfuls of the tuna mixture, then topping with pickled onions and greens. Cook in a nonstick skillet over medium heat until the bread is deeply golden and the cheese is melted and slightly oozing.
This is the ultimate tuna melt: indulgent yet easy, crunchy on the outside and creamy inside. It makes an ordinary lunch feel special.
Sharp Cheddar Tuna Melts
The Tuna Melt Of My Dreams
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Ingredients
- 10 ounces tuna packed in water, drained
- 2 tablespoons mayonnaise
- 2 tablespoons sweet relish
- 1 tablespoons dill relish
- 1 teaspoon dijon
- ¼ teaspoon dried dill
- kosher salt and pepper
- thick-sliced sourdough bread
- 4 to 6 slices sharp cheddar cheese
- pickled onions
- arugula or baby spinach
- softened butter for spreading
Instructions
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In a bowl, combine the drained tuna with the mayonnaise, sweet relish, dill relish, dijon, dried dill and a generous pinch of salt and pepper. Stir until combined and taste; adjust salt and pepper if needed.
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To assemble, spread softened butter on the outside of each bread slice. On the inside, layer cheddar slices, a few spoonfuls of the tuna mixture, pickled onions and greens.
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Heat a nonstick skillet over medium heat and cook the sandwiches until the bread is golden and crisp and the cheese has melted. Slice and serve hot.
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That perfect bread crunch!