Tuna Melt with Dill Pickles and Cheddar
A classic American diner-style tuna melt: creamy tuna salad brightened with dill pickles, piled onto toasted bread, and finished with sharp cheddar melted until bubbly and golden.
The tuna melt is a true American classic—part sandwich, part comfort-food ritual. This version leans into what makes it timeless: a well-seasoned tuna salad, tangy dill pickles for snap, and cheddar for that unmistakable melt. Use sturdy sandwich bread and toast it first to keep everything crisp where it should be and gooey where you want it.
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Servings
2
Ingredients
Tuna Salad
- •2 (5-ounce) cans tuna in water, drained well
- •1/3 cup mayonnaise
- •1 tablespoon Dijon mustard
- •1/3 cup dill pickles, finely chopped (plus 1–2 tablespoons pickle brine, optional)
- •2 tablespoons finely chopped celery
- •2 tablespoons finely chopped red onion (or sweet onion)
- •1 tablespoon chopped fresh dill (or 1 teaspoon dried dill)
- •1/4 teaspoon kosher salt, plus more to taste
- •1/4 teaspoon black pepper
Sandwiches
- •4 slices sturdy sandwich bread (sourdough, rye, or country white)
- •2 tablespoons unsalted butter, softened (or mayonnaise for spreading)
- •4–6 ounces sharp cheddar cheese, sliced or shredded
- •Optional: 4 dill pickle chips for layering
Instructions
- 1
Make the tuna salad: In a medium bowl, flake the drained tuna with a fork. Add mayonnaise, Dijon, chopped dill pickles, celery, onion, dill, salt, and pepper. Mix until creamy but still textured. Taste and adjust—add a splash of pickle brine for extra tang, or a pinch more salt if needed.
- 2
Pre-toast the bread (key for a non-soggy melt): Heat a large skillet or griddle over medium heat. Lightly butter one side of each bread slice. Place bread butter-side down and toast 1–2 minutes, just until lightly golden. Transfer to a plate, toasted-side up.
- 3
Build the melts: Divide tuna salad evenly over the toasted sides of 2 bread slices. Top with cheddar (and optional pickle chips). Close with remaining bread slices, toasted-side in, buttered-side out.
- 4
Grill until melted: Return sandwiches to the skillet over medium-low heat. Cook 3–4 minutes per side, pressing gently with a spatula, until the bread is deep golden and the cheddar is fully melted. If the bread browns too quickly, lower the heat; steady heat melts the cheese without scorching.
- 5
Serve: Rest 1 minute, slice in half, and serve hot. Classic pairings include potato chips, tomato soup, or a simple side salad.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.