Easy Parm-Crusted Tuna Melts Recipe
This easy tuna melt recipe is packed with flavor and crunch, thanks to a golden Parmesan crust. The creamy tuna salad, sharp cheddar, and crispy sourdough make this a quick and satisfying meal with minimal effort.
Ingredients
Tuna Salad:
- 3 5-ounce cans water-packed tuna, drained well
- ¾ cup bread-and-butter pickles diced
- 3 tablespoons pickle brine
- ⅓ cup mayonnaise plus more for spreading
- ½ teaspoon kosher salt
- Freshly ground black pepper to taste
Sandwiches:
- 8 slices sourdough bread
- 8 deli slices sharp cheddar cheese
- ¼ cup freshly grated Parmesan cheese
Instructions
- In a large bowl, mash the tuna with a fork until smooth. Stir in the pickles, brine, mayonnaise, salt, and a few grinds of black pepper.
- Lay 4 slices of sourdough on a clean surface. Place a slice of cheddar on each. Spoon a portion of the tuna mixture onto each, then top with another slice of cheddar.
- Preheat a large skillet over medium heat. Place the remaining 4 slices of sourdough on top of the sandwiches. Spread a thin layer of mayonnaise on top and sprinkle with half the Parmesan, pressing gently to adhere.
- Cook the sandwiches, Parmesan side down, for 3-4 minutes until golden and crisp. While cooking, spread mayonnaise on the top sides and sprinkle with the remaining Parmesan.
- Flip the sandwiches carefully and cook for another 2-3 minutes until crispy and the cheese is melted.
- Remove from heat, let rest briefly, then slice and enjoy.
Notes
Storage: Store extra tuna salad in a sealed container—add a little extra mayo or brine the next day if needed.
Substitutions: Swap butter for mayo on the bread for extra flavor, use cooked chicken instead of tuna, or try dill pickles instead of bread-and-butter pickles.
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