That’s right. Sheet Pan Sourdough Tuna Melts. A quick and easy comfort food recipe before I delve into the yearly December extravaganza! It’s not technically December yet so I figured taking one more day before the holiday palooza begins was totally acceptable. I have to have some serious sustenance and a delightfully full stomach before launching into the cookie baking/brownie fudging/pot roast slow cooking of the holiday season youknowwhatimean? 😁.
Anyhoo, if you’ve been around long enough, you might recognize this recipe from almost two years ago! Whew! How time flies. Well I can say, I’m still a massive tuna melt lover, with pickles and a side of fries please. So it was about time I up’ed the ante and improved my sourdough cheddar cheese tuna melt into the wonderous Sheet Pan Sourdough Tuna Melts! They still taste just the way Mom used to make them for my sister and I ☺️, and of course ooze with cheddar cheese. However, they do have a brand new addition of some slices of provolone. The golden rule? More cheese is always better (obviously).
OK so, I’m RIDICULOUSLY excited to share this recipe with you. Why you ask?
One: The old post? Omgthosephotos 😳. I’d say my photography skills have come a looooong way in two years! Here is an example:
……😂😂😂 See what I mean?? Sometimes it just takes (a lot of) practice and (a lot of) time. Totally worth it.
Two: I’ve made it even easier than it was before. Sheet Pan Sourdough Tuna Melts guys. It’s all in the title. Throw these bad boys on a sheet pan and…done! No mess, no hassle, just ooey gooey cheesy goodness. Also, they only take about 4 minutes to cook in the oven! 4 MINUTES!
Three: They’re even more delicious. The previously mentioned extra provolone does wonders. Also, a freshly sliced tomato adds a little more depth to this classic sandwich. But honestly, one of my favorite parts? Skip the pre-sliced sourdough bread and head for the bakery. Grab yourself a freshly baked artisan sourdough bread loaf and cut it into slices about 1/4 inch thick…👌🏻. It’s totally worth the little bit extra effort. Nothing beats fresh sourdough bread.
OK guys. Get your Sheet Pan Sourdough Tuna Melts going because the holidays are almost here and we need some serious food before we jump in yes?? Alright then, see you all in December 👍🏻❄️☃️!Print
For the Tuna Salad
- 30 ounces canned tuna, drained
- 1/3 cup celery, halved and thinly sliced
- 1/4 cup red onion, diced
- 1/4 cup mayo + little extra for spreading
- 1 teaspoon whole grain mustard
- 2 teaspoons Dijon mustard
- 3 tablespoons relish
- 1/2 teaspoon lemon juice
- 1/4 teaspoon ground black pepper
- pinch of salt
For the Sandwiches
- 8 slices fresh, artisan sourdough, 1/4 inch thick.
- 1/4 cup butter, softened, for spreading
- 4 slices cheddar cheese
- 4 slices provolone cheese
- 8 thin slices tomato
- Heat broiler with rack in the highest position.
- In a large bowl, combine all ingredients for tuna salad and mix thoroughly.
- Arrange slices of bread on a baking sheet. Spread butter on 4 slices. These will be top of the tuna melt. Spread the extra mayo on the other 4 slices. These will be the bottom of the tuna melt.
- Place a slice of provolone and a hefty couple spoonfuls on each of the mayo spread slices. Top with a slice of cheddar cheese and two slices tomato.
- Broil for 1-2 minutes. Check and remove the buttered slices of bread when toasted. Place the pan back in the oven and broil another 2-3 minutes, until cheese is melted, bubbling, and turning golden brown.
- Top with buttered slices. Serve immediately.