Grilled Tuna Open Sandwiches

    15 minutes

    If you like tuna, you will love this recipe. My method of topping the tuna salad with cheese FIRST, then tomato and more cheese, keeps the toppings from sliding off the bread.

    608 people made this

    Serves: 4 

    • 2 (185g) tins tuna in brine, drained
    • 1/4 cup mayonnaise
    • 1/4 cup finely chopped celery
    • 1 1/2 tablespoons finely chopped onion
    • 1 tablespoon chopped parsley
    • 3/4 teaspoon red wine vinegar
    • 1 pinch salt
    • 1 pinch freshly ground black pepper
    • 4 slices rye bread
    • 8 slices ripe tomato
    • 8 slices Swiss cheese
    • 1 pinch paprika, for garnish

    Preparation:10min  ›  Cook:5min  ›  Ready in:15min 

    1. Preheat the grill.
    2. In a bowl, mix the tuna, mayonnaise, celery, onion, parsley and vinegar. Season with salt and pepper.
    3. Place the rye bread slices on a baking tray and grill 1 minute, or until lightly toasted. Remove from heat and spread with the tuna filing. Place 1 cheese slice over the tuna on each piece of bread, layer with a tomato slice, and top with remaining cheese.
    4. Return layered bread to the grill and cook 3 to 5 minutes until cheese is melted.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (477)


    My husband said this is the best tuna melt he has EVER had. And I don't know anyone who likes tuna melts as much as him, so I was impressed! The best advice in the recipe was to broil the bread both sides and then take out and top with tuna, cheese, tomatoes, etc. In the past we've always had problems with the bottom of the bread being too soft. So thank you for that hint! Also, I love the idea of layering cheese, tomatoes, cheese. It tasted so good (even though the tomato made it a bit juicy to eat - it was worth it) Now, the only addition I have to your recipe is to put a little bit of fresh chopped garlic in--it enhances the flavor to perfection!  -  28 Apr 2006  (Review from Allrecipes USA and Canada)


    YUMMO!! I've lived in Jersey all my life and being that our state has more diners than any other in the nation, I've eaten in many, anywhere from Bergen County down to Cape May County. I order these great open faced sandwiches all the time. The thought of adding vinegar to the tuna never occured to me and I must say that it was a great addition. I skipped the salt (tuna alone has tons) added red onion and much more mayo. I'm not crazy about melted swiss, so I used my favorite Vermont cheddar. I'm a tuna nutcase, so this was the PERFECT lunch for me today! So good Linda and thanks!!  -  20 Feb 2006  (Review from Allrecipes USA and Canada)


    I'm a New Englander, so I've never had a Jersey-style tuna melt before. This was amazing! I will definitely add raw onion and wine vinegar to my tuna from now on. I recommend to everyone out there to keep the vinegar. I had to use sharp cheddar instead of Swiss, but it was still fantastic. Thanks for a great recipe!  -  15 Jul 2005  (Review from Allrecipes USA and Canada)