Sheet Pan Tuna Melts

a tuna melt sandwich, stacked

Sheet pan tuna melts are the original from the pantry comfort food, with a sublime mix of flavor, texture, and temperature. My tuna melts are made in the oven, so no messy flipping, and everybody gets their own piping hot, melty sandwich at the same time. Heaven.

 

A stack of tuna melt sandwiches on a sheet pan

Tuna melts are humble comfort food that also happen to be insanely delicious

Tuna melts were 30 minute pantry meals before 30 minute pantry meals were even a thing. But you don’t make these sandwiches because there’s nothing else in the house…you make them because you’re craving them. I don’t know how something so simple can induce such food lust, but there it is. My sheet pan method is a no muss no fuss method that’s perfect for big families, game days, or any time you’ve got hungry mouths to feed. It’s also a pretty darned great (dare I say romantic??) dinner for two

What you’ll need:

  • canned tuna of your choice
  • mayonnaise
  • red onion
  • celery
  • sliced tomatoes
  • sliced cheese ~ anything from cheddar to Monterey jack
  • rye bread ~ thin sliced is best
  • butter

Italian oil packed versus water packed tuna

What’s the best tuna for tuna melts?

A few years ago I partnered with Genova tuna and developed such an appreciation for Italian olive oil packed tuna that I permanently switched from the solid white water packed American tuna I grew up with.

  • Oil packed albacore tuna is my choice for tuna in just about any recipe. If you’ve not tried it yet, I’d call it the gourmet version of canned tuna. The fish is firm, meaty, and moist thanks to the oil. The can on the lower left is in olive oil, and on the right is solid white tuna packed in water.
  • Whether you choose oil or water packed, solid white (albacore) is a better choice than canned light (yellowfin or skipjack) which tends to be mushier. But that’s just my opinion.
  • If you’re counting calories, water packed is a better way to go.
  • If you eat a lot of tuna, canned light contains less mercury so that might be the better choice.

Tuna salad in a glass bowl

how to make grilled sandwiches on a sheet pan

I’ve of course made open faced tuna melts in the oven before, but it never occurred to me to do the full sandwiches in the oven instead of in a skillet. This brilliant tweak allows for any number of sandwiches to all emerge, piping hot and melty, at exactly the same time. Mind blown.

  • Assemble the sandwiches as you normally would, but arrange them on a sheet pan, making sure the buttered sides of the bread are on the outside.
  • Bake at 400F for about 10 minutes, or until the bread is golden and the cheese is melted. Switch to broil for the last blast so they get golden on top, if necessary.
  • The big bonus to this method, besides having everything ready at once, is that you can really load up your sandwiches without fear of them falling apart when you have to flip them in a skillet.

Tomato slices on tuna melts

people also ask:

  • what kind of bread is best for a tuna melt?

I love to use thin sliced rye because it’s what they served at the Jewish deli around the corner where I grew up, and I think tuna and rye just belong together. Some swear by challah, some only use white, but use any bread you like. I recommend thinly sliced bread because you want the heat to get to the cheese to make it nice and melty.

  • What’s the best cheese for tuna melts?

Your choice of cheese, and how much you use, makes a big difference in your sandwich. I like to mix cheeses, and use 2 or 3 thin slices. Cheddar is traditional, but Havarti, Muenster, Gouda, and Swiss are all acceptable, according to Reddit, lol. I used smoked cheddar for flavor and provolone for its melting qualities. Pepper jack cheese would be amazing.

  • what can you use instead of mayo?

You can make the tuna salad with olive oil, or yogurt, or a mixture of sour cream and yogurt. If you’re simply out of mayo, try making your own.

  • what else can you put in a tuna melt?

You can add sliced avocado, bacon, dill, fresh sprouts, or jalapeño, but then you would have a hipster melt.

 

sheet pan tuna melts, on a baking pan

a tall stack of tuna melt sandwiches

tuna, tuna, and more tuna!

a tuna melt sandwich, stacked
Print
5 from 4 votes

Sheet Pan Tuna Melts

Sheet pan tuna melts are the original from the pantry comfort food, these grilled cheese and tuna sandwiches are made in bulk, in the oven with no messy flipping! And everybody gets their own piping hot, melty sandwich at the same time. Heaven.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Yield 4 sandwiches
Calories 508kcal
Author Sue Moran

Equipment

  • Sheet pan

Ingredients

  • 12 ounces canned tuna of your choice, well drained
  • 1/4 cup minced red onion
  • 1/4 cup finely chopped celery
  • 1/4 cup mayonnaise Note: I heap my measuring cup, and depending on your tuna you may want to use a little more.
  • salt and fresh cracked pepper
  • squeeze of lemon juice
  • 8 slices thin rye bread
  • softened butter
  • 4-8 thin sliced of tomato, drained on a paper towel
  • 4-8 thin slices of red onion (optional)
  • 8 slices cheese of your choice, I used provolone and smoked cheddar

Instructions

  • Preheat oven to 400F Put the tomato slices on paper towels to drain.
    Draining tomato slices for tuna melts
  • Add the drained tuna to a bowl and break apart with a fork.
    canned tuna in a glass bowl with fork
  • Add the onion, and celery and blend.
    making tuna salad in a glass bowl with fork
  • Fold in the mayo and lemon juice.
    Adding mayonnaise to tuna salad in a glass bowl
  • Blend well and season with salt and pepper to taste.
    Tuna salad in a glass bowl
  • Butter one side of 8 slices of rye bread
    buttered rye bread on a sheet pan
  • Flip the bread over so the buttered side is against the pan. Put a scoop of tuna salad on the unbuttered side of 4 pieces of bread. Spread the tuna out evenly.
    Rye bread with scoops of tuna on top
  • Top each sandwich with 2 slices of tomato.
    Tomato slices on tuna melts
  • Top the tomato with thinly sliced red onion.
    Thinly sliced onions on tuna melt sandwiches
  • Top the onion with cheese, I use 2 slices for each sandwich. You can do more if you like.
    Constructing sheet pan tuna melt sandwiches
  • Top with the remaining bread, being sure the buttered side is on the outside.
    Sheet pan tuna melts ready for the oven
  • Bake the bread for about 10 minutes until the bread is golden and the cheese is melted. There should be no need to flip the sandwiches, they should be golden on the bottom side. Note: if you like more browning you can switch to broil for the last minute or so, but watch carefully, the bread can burn quickly.
    sheet pan tuna melts, on a baking pan
  • Slice the sandwiches in half and serve immediately.

notes and variations

 

Notes: 

  • For open faced tuna melts, omit the second piece of bread and add an extra slice of cheese.

Nutrition

Calories: 508kcal | Carbohydrates: 33g | Protein: 36g | Fat: 25g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 1134mg | Potassium: 394mg | Fiber: 4g | Sugar: 3g | Vitamin A: 394IU | Vitamin C: 1mg | Calcium: 352mg | Iron: 3mg
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

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7 Comments

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    Please rate this recipe!




  • Reply
    leslie
    April 19, 2021 at 5:54 pm

    5 stars
    I have made this recipe a number of times (the open face version) and each time I end up adding something to it. Tonight I put capers in with the tuna mixture. I also squished a ripe avocado on the bread before the tomato. I put one spear of asparagus broke in half on each sandwich along with some pan fried mushrooms. Then the tuna mixture and cheese on top of all. It was delicious and I look at it as the deluxe version. It was completely filling for supper. Thank you, I always look forward to your recipes in my e-mail.

    • Reply
      Sue Moran
      April 20, 2021 at 6:07 am

      Love your creativity with this meal Leslie ~ I could eat it every day of the week with your variations 🙂

  • Reply
    Belle Wolfe
    February 20, 2021 at 6:00 am

    5 stars
    Just when you think, “how could anyone improve on a tuna melt, seriously?” – you SERIOUSLY knocked it of the park! Although I have made tuna salad since I was in grammar school (not the Stone Age but almost),I used your version to get the full effect of your recipe. All I can say is WOW and I wish there had been leftovers! And that cheese combo is fabulous! I’m going to try your sheetpan technique for making patty melts – less mess and everyone gets a hot cheese melt at the same time. You’re brilliant… And many thanks for a wonderful recipe that became a family favorite from the first bite!

    • Reply
      Sue Moran
      February 20, 2021 at 7:06 am

      Love this Belle ~ we got so excited about the tuna melt we’re planning a whole ‘melt’ series, stay tuned 🙂

      • Reply
        Belle Wolfe
        February 20, 2021 at 1:28 pm

        Be still my heart <3! I read your posts first thing every day – can’t wait!

  • Reply
    Jane Behr
    February 12, 2021 at 8:33 am

    I’m in my 70s and I grew up with oil packed tuna until it dissapeared from stores. I don’t recall exactly when the switch was made.I haven’t had since then & would love to have it again.

  • Reply
    Alexandra
    February 12, 2021 at 6:15 am

    5 stars
    This is a great way to do this! Brilliant! Thank you Sue!

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