Name: Tuna Melts
Total time: 45 min
Ingredients: 2 (5-ounce) cans solid white tuna in water, drained and flaked; 1/4 cups mayonnaise; 1/4 cup finely chopped onion; 1/4 cup chopped bread-and-butter pickles; 1/4 cup minced celery; 1 tablespoon Dijon mustard; 2 teaspoons lemon juice; 1/2 teaspoon pepper; 1/8 teaspoon table salt; 8 slices hearty white sandwich bread; 6 tablespoons unsalted butter , melted; 4 slices deli sharp cheddar cheese (4 ounces); 4 slices deli American cheese (4 ounces)

Why This Recipe Works

We wanted bright, cheesy tuna melts that were easy to make anytime, four at a time. For the tuna salad, we found that chopped sweet bread-and-butter pickles mixed in kept it bright, crunchy, and balanced (dill slices layered in the sandwich were overwhelmingly salty and assertive). We spiked the mayonnaise with a little Dijon and lemon juice to make the salad more complex, and for freshness and more crunch, we added chopped onion and minced celery. A skillet wouldn't fit all four sandwiches at once, so we turned to the oven and fully assembled four sandwiches on untoasted, generously buttered bread. This way, the bread toasted but didn't turn dry while the salad warmed and the cheese melted; this method also meant that the sandwiches were hands-off (aside from a flip halfway through) and ready all at once. As for the cheese, we turned to a combination of creamy American, which melts beautifully, and sharp cheddar for its flavorful kick.

Before You Begin

For the best results, do not use chunk light tuna here. You can substitute two 6.7-ounce jars of our winning oil-packed tuna, Tonnino Tuna Fillets in Olive Oil, if desired. The sandwiches will just be a little bigger. Serve with potato chips, if desired.

Instructions

for the tuna salad

Adjust oven rack to middle position and heat oven to 425 degrees. Combine all ingredients in bowl. (Tuna salad can be refrigerated for up to 3 days.)

for the sandwiches

Line rimmed baking sheet with aluminum foil. Brush 1 side of each slice of bread with melted butter. Place 4 slices of bread, buttered side down, on prepared sheet. Top each slice of bread with 1 slice of cheddar, one-quarter of tuna salad, 1 slice of American cheese, and 1 remaining slice of bread, buttered side up.

Bake sandwiches until golden brown on top, about 8 minutes. Flip sandwiches and continue to bake until golden brown on second side and cheese is melted, 5 to 8 minutes longer. Let cool for 5 minutes. Cut in half and serve.