Want to feel like a five year old again? Make this tuna melt sandwich, inspired by how Chef Chris Teigland’s mom would make them for his as a kid. It’s a little trashy, and very cheesy.
The Tuna Melt: A Trashy Tuna Sandwich
Chef Chris Teigland
Total Time: 15 minutes
Chef Chris Teigland of Michelin Bib Gourmand Restaurant Glo Noodle House
Originally from Chicago, Chef Chris (@christopherteigland) and his wife opened Glo Noodle House in March of 2023. Chris fell in love with Asian food at an early age and later immersed himself in learning how to cook Japanese food. Then he fell in love with his wife.
Glo Noodle House is one of 9 restaurants included in the Michelin Guide’s inaugural Bib Gourmand list for Colorado. The restaurants on this list are offering distinctive flavors with unbelievable value.
Yield:
It depends on your bread. If you are using a regular loaf of bread, this is enough tuna salad for 4 sandwiches. If you are using big slices of sourdough like we did, this is enough for 2 sandwiches.
Ingredients List
(3) 5oz cans good quality tuna in olive oil
1/4 cup mayo, plus 1 tablespoon
3 tablespoons dijon mustard
1 tablespoon chopped pepperoncinis
2 tablespoons fresh chopped dill
1 lemon
1 tablespoon kosher salt
1/2 stick of unsalted butter at room temperature
Sliced Colby Jack Cheese (or a good melting cheese)
1/4 cup chopped dill pickles
How to Make a Tuna Melt Sandwich
Step 1
Drain the canned tuna and add it to a large mixing bowl. Add the mayo, dijon, chopped dill pickles and chopped pepperoncinis. Mix well. Add the fresh dill and mix again. Use a microplane to zest the lemon directly into the bowl. Then cut the lemon in half and add the juice from half of the lemon. Add the salt and mix. Taste. Feel free to add more of anything if you would like to!
Step 2
Generously butter one side of each slice of bread. This is the side we are going to toast. Heat up a skillet (preferable cast iron) over medium heat. Toast the bread until golden brown.
Step 3
Turn the broiler on in your oven. Move the rack in your oven to the second position below the broiler.
Step 4
To build the sandwich, place the bread slices toasted side down on a sheet tray. Put a slice of cheese (or two slices if you used big bread like we did) on one side. Pile tuna salad on the other side and top the tuna salad with a slice (or two) of cheese. Repeat for however many sandwiches you are making right now.
Step 5
Place the sheet tray on the rack. Don’t walk away or the sandwich(es) may burn. Once the cheese is gooey and browned a little bit, use an oven mitt or dry kitchen towel to remove the very hot sheet tray from the oven.
Step 6
Use a spatula to remove the break from the sheet tray. Put the cheese only side on top of the cheese and tuna salad side, slice, and enjoy!