Grilled tuna cheese sandwich
Treat yourself to the ultimate comfort with our grilled tuna cheese sandwich recipe. It is crispy on the outside, melty on the inside, and once you take a bite, you will be greeted to flaky tuna, red onion, red pepper, and pops of fresh dill. Whether you are after a quick lunch or craving that cheesy, gooey goodness to enjoy in the evening, this sandwich will undoubtedly steal your heart and your stomach!
Ingredients
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Bread
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8 slices |
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Grated mozzarella
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Tuna, drained
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2 cans |
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Small red onion, finely chopped
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1 |
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Red pepper, finely chopped
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1 |
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Dill, chopped
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|
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Mayonnaise
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2 tbsp |
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Creme fraiche
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2 tbsp |
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Salt and pepper
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Olive oil
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Try using a panini press or sandwich maker
A panini press or sandwich maker is a spot-on alternative to using a pan. Brush the outside of the bread with olive oil before placing it in the machine. It will toast evenly, stay neatly pressed, and give you those golden, crispy edges with melted cheese inside.
Keep leftovers fresh
Wrap any leftover grilled tuna cheese sandwiches tightly in aluminium foil and store them in the fridge for up to 2 days. Reheat in a pan or oven to keep the bread crisp, as the texture may soften in the fridge.
FAQ: Questions about grilled tuna cheese sandwich
Even a recipe as simple as this grilled tuna cheese sandwich can prompt a few questions. We answer them all below.
What bread should I use for a grilled tuna cheese sandwich?
Use square sandwich bread with a firm structure, so it easily holds the filling and crisps up nicely when grilled. White, wholemeal, or sourdough all work, but it is best to slice the bread yourself so you can control the thickness. Aim for slices about 1–1.5 cm thick; not too soft or thin, so the filling stays in place and the outside gets that golden crunch. Avoid bread with large holes, as the filling may leak out during grilling.
What type of tuna is best for a grilled tuna cheese sandwich?
Canned tuna in oil works best for this sandwich. Compared to tuna in brine, it has a softer texture and a deeper flavour, which blends well with the cheese and holds together better when grilled. Make sure to drain it properly before mixing. Skip any tuna with added seasonings, as they may clash with the rest of the filling.
What can I serve with a grilled tuna cheese sandwich?
A grilled tuna cheese sandwich goes well with something light on the side. Try a simple green salad, a handful of crisps, or a bowl of soup. If you are having it on your own, a dipping sauce on the side adds to the comfort. Mustard mayo, herbed yoghurt, or chilli mayo are all great and cosy picks.
How to reheat a grilled tuna cheese sandwich?
The best way to reheat a grilled tuna cheese sandwich is in a pan or in the oven. For the pan method, heat a non-stick or cast-iron pan over medium heat. Place the sandwich in the pan and cook for a few minutes on each side until the bread is crisp and the filling is heated through. You can press it gently with a spatula to help it warm evenly. In the oven, preheat to 180 °C (160 °C fan-assisted). Wrap the sandwich loosely in aluminium foil to prevent it from drying out. Bake for about 10 minutes, then open up the foil for the last 2 minutes to crisp the bread again.
Nutritional values
Nutritional value, per
1113 Kcal
| Fibre | 18.4 gram fibers |
| Protein | 30.4 gram |
| Carbohydrates | 156.3 gram |
| Fat | 40.1 gram |
Other recipes
Enjoy a grilled tuna cheese sandwich
A grilled tuna cheese sandwich is wonderful when you want a deeply comforting meal. In America, they call it a tuna melt, and for good reason. The sandwich offers the soft, savoury depth of tuna meeting a gooey layer of melted cheese.
We use a mix of mozzarella and yellow cheese for both stretch and flavour; one mellow and delicate, the other a bit sharper. Blended, they melt into that familiar, satisfying stretch, and their neutral flavour gives the tuna room to shine.
The filling is held between two slices of bread, golden from the grill and brushed with olive oil. The edges go crisp, the middle softens subtly, and they pick up the fruity notes from the olive oil, which contributes to a soothing finish. So, next time you want a proper tuna melt, keep this recipe close!
Fresh crunch from red onion and pepper
Red onion and pepper introduce a fresh crunch to break up the creaminess of the sandwich. The onion is finely chopped, giving a sharp little snap, while the red pepper stays sweet and crisp, with a delicate bitter note tucked in the background. Their bright flavours are a terrific way to add a light touch to the savoury filling.
Extra rich and creamy with mayonnaise and crème fraiche
Mayonnaise and crème fraiche blend into the tuna to create a filling that is light, creamy, and rich at the same time. We use equal parts of both, with the mayo giving it a velvety base, while the crème fraiche softens the consistency and introduces a subtle tang. With both working in harmony, the mixture turns smooth and full-bodied yet remains light enough to balance the cheese's intensity.
Ideal for a quick lunch or dinner
You are only less than thirty minutes away from a scrumptious grilled tuna cheese sandwich, thanks to easy-to-find ingredients and zero prep beyond a bit of chopping and mixing. It is so quick and straightforward to throw together and delivers that warm, melty comfort. Perfect for a speedy lunch or a cosy dinner on the couch with a movie marathon lined up.
We have plenty of quick lunch and dinner ideas for busy days. Besides this grilled tuna cheese sandwich, try our 15-minute aromatic Thai stir-fry, or go for our fresh spinach wraps and creamy chicken noodle soup – both ready in 20 minutes.
Experiment with different add-ins
Once you have the tuna and cheese, the rest is up to you, and we have some suggestions for giving the filling a personal touch. For instance, a few chopped capers work their salty edge into the tuna, while a spoonful of sweetcorn gives it a juicy pop.
Spreading a layer inside the sandwich before grilling shifts the tone entirely. Basil pesto introduces a herbaceous, fresh sharpness. Sun-dried tomato paste works in a sweet, tangy edge, while a swipe of harissa contributes a gentle heat.
While we use a mix of mozzarella and yellow cheese for its delicious gooey melt, it is easy to go with something else. Gouda melts into a mild, slightly nutty base. Cheddar holds its shape more firmly and carries a sharper bite, while Havarti is smooth with a soft tang.
