There are very few sandwiches that hit like a spicy tuna melt does. Crisp golden sourdough, molten cheese stretching out the sides and a filling that’s rich, sharp, spicy and packed with texture.
The key here is balancing out the filling and not overloading it with mayo. We want a bit of richness from the mayo and cheese, but also freshness from the herbs, acidity from lemon and pickles, crunch from celery and shallot and enough heat running through the whole thing to keep you going back more. It should feel indulgent, but still bright and sharp, rather than heavy.
Simple food but done properly, so let’s get into it.
A few things to know before you start
Tuna: Good tuna makes all the difference here. Tuna packed in olive oil tends to give a richer result, while tuna in brine feels lighter and sharper. Either works, just go for the best you can get.
Texture: the celery, shallot and pickles are there for more than flavour. Without the crunch, this sandwich can feel soft and heavy.
Mayo: you want the filling creamy enough to hold together but not wet. The cheese already adds richness so don’t overdo it.
Cheddar: mild cheese melts beautifully but combining it with something more mature gives the sandwich far more depth and savouriness.
Lid: covering the pan with a lid traps heat and steam, helping the cheese fully melt before the bread gets too dark.
Rest: straight off the heat, the filling can be very loose and molten. A short rest helps everything settle slightly so you get cleaner slices and better texture.
Makes 2 sandwiches
