Classic Tuna Melts, Open-faced

Lee Thayer


These can be prepared as open-faced or closed sandwiches, and on any type of toasted bread. This is written for open-faced sandwiches, if you desire closed, just double the toasted bread. Whoever created this sandwich deserves a medal.


★★★★★ 1 vote

2 open-faced sandwiches
5 Min
10 Min



  • 1 can(s)
    tuna in water, drained
  • 1 stalk(s)
    celery, diced
  • 1
    spring onion, sliced
  • 1/3 c
  • 1 tsp
    dijon mustard
  • 1/2 tsp
    lemon or lime juice
  • ·
    salt and pepper as desired

  • 2 slice
    bread, your choice
  • ·
    fresh tomato slices
  • ·
    cheddar cheese, slices or shredded

How to Make Classic Tuna Melts, Open-faced


  1. Preheat your oven to 200 C (400 F), line a baking sheet with parchment paper. Toast two slices of bread, place the toast on the parchment paper.
  2. In a mixing bowl, add the Tuna Salad ingredients.
  3. Mix together the salad, and at this point we have a really nice tuna salad that would make a nice cold sandwich on its own, but why stop here.
  4. Next item needed, fresh tomatoes, I used two Tor tomatoes with three thick slices each.
  5. Top the toast with equal portions of the tuna salad, then top that with 1-3 slices of tomato (depends on how big your tomato is), then top that with 1-2 slices of cheese or shredded cheese to your liking (I used a 4 blend pizza cheese).
  6. Bake for 10-15 minutes or until cheese is melted, enjoy.

Printable Recipe Card

About Classic Tuna Melts, Open-faced

Course/Dish: Sandwiches
Main Ingredient: Fish
Regional Style: American
Other Tag: Quick & Easy

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