Sheet Pan Sourdough Tuna Melts

  • Prep Time: 5 mins
  • Cook Time: 5 mins
  • Total Time: 10 mins
  • Yield: 4 1x



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


  1. Heat broiler with rack in the highest position.
  2. In a large bowl, combine all ingredients for tuna salad and mix thoroughly.
  3. 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.
  4. 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.
  5. 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.
  6. Top with buttered slices. Serve immediately.