There are some meals that instantly transport you back to childhood. For me, that meal is a tuna melt. It’s the sandwich my older sisters used to make for me when I was little, and even now, every time I take a bite, I’m flooded with the coziest memories. It’s simple, it’s comforting, and it’s always, always delicious.
But a few years ago, I decided to take that classic favorite and give it a serious upgrade. I added a generous scoop of pesto to the tuna salad, mixed in some nutty parmesan cheese, and the result was nothing short of magical. This Parmesan Pesto Tuna Melt takes everything you love about the original; the creamy tuna filling, the gooey melted cheese, the buttery, golden bread; and infuses it with bright, herby, and savory flavors that will have you “mmm”ing through every single bite.
Imagine this: two slices of bread, buttered and griddled to golden, crispy perfection. Inside, a creamy, flavorful tuna salad made with pesto, parmesan, and a hint of garlic, all nestled between layers of melty mozzarella and juicy, sweet tomato slices. Every bite is a perfect harmony of textures; crispy, creamy, tender, and gooey; and flavors that are savory, tangy, and wonderfully herby. It’s a sandwich that’s nostalgic yet elevated, comforting yet exciting, and it comes together in just about 15 minutes. Let me show you how to make this unforgettable twist on a classic.
Ingredient Spotlight: Simple Ingredients, Upgraded Flavor
- High Quality Tuna: The star of the show! I love using Bumble Bee® Premium Albacore Tuna in the convenient pouches; no draining required, and it’s perfectly flaky and mild.
- Pesto: The secret weapon! A few tablespoons of prepared pesto add an incredible burst of fresh, herby, garlicky flavor that transforms the tuna salad.
- Parmesan Cheese: Adds a salty, nutty, umami depth that complements the pesto and tuna beautifully.
- Mozzarella or Provolone Cheese: The perfect melting cheese. It becomes gloriously gooey and creates that classic, irresistible cheese pull.
- Garlic & Mayonnaise: The creamy base of the tuna salad, with a hint of garlic for extra savory depth.
- Rye Bread (or Your Favorite): I love the slight tang of rye bread with these flavors, but any sturdy bread like sourdough, multigrain, or even white bread will work beautifully.
Step by Step Instructions: Your Guide to Melt Perfection
This recipe comes together in a flash. You can make it two ways; as a classic closed sandwich or an open face version for a fork and knife experience.
1Make the Tuna Salad: In a medium bowl, empty the tuna (from 4 (2.5 oz) pouches or 2 (5 oz) cans) and flake it with a fork. Add 4 tablespoons of mayonnaise, 4 tablespoons of prepared pesto, ½ cup of shredded parmesan cheese, 2 teaspoons of minced garlic, and a pinch of salt and pepper. Stir until everything is well combined.
2Prepare the Bread: For each sandwich, you’ll need 2 slices of bread. Butter one side of each slice. (If making open face sandwiches, you’ll only need to butter one slice per sandwich.)
3Assemble the Sandwiches: Heat a large skillet over medium heat. Once warm, place one slice of bread in the skillet, buttered side down. Immediately layer with a slice of mozzarella or provolone cheese, a generous scoop (about ¼) of the tuna mixture, a few slices of tomato (if using), and another slice of cheese. Top with the second slice of bread, buttered side up.
4Cook to Golden Perfection: Cook for about 3 minutes, or until the bottom slice of bread is golden brown and crispy. Carefully flip the sandwich with a spatula and cook for another 2-3 minutes, until the second side is golden and the cheese is completely melted.
5Serve: Remove the sandwich from the skillet and repeat with the remaining ingredients. Serve immediately while hot and melty.
For Open Face Tuna Melts:
6Cook the sandwiches in an oven safe skillet following the same layering process but without the top slice of bread. Cook until the bottom bread is golden brown. Turn your oven broiler to high, place the skillet on the middle rack, and broil for about 2 minutes, or until the cheese is melted, bubbly, and dotted with brown spots. Remove from the oven and enjoy with a fork!
Expert Tips for Tuna Melt Success
- Use High Quality Tuna: The flavor of this sandwich really shines when you use a good quality tuna. Look for albacore or solid white tuna packed in water.
- Don’t Skimp on the Cheese: The two layers of cheese (one below the tuna and one above) act as a barrier, preventing the bread from getting soggy and ensuring that perfect, gooey melt.
- Get Your Pan Hot Enough: A medium hot skillet is key to achieving that golden, crispy crust without burning the bread. If the heat is too low, the bread will absorb too much butter and become greasy.
- Make It Your Own: Feel free to customize! Add a pinch of red pepper flakes for heat, use different cheese like sharp cheddar, or add some chopped red onion or olives to the tuna mixture.
- Serve Immediately: Tuna melts are best enjoyed right off the griddle while the cheese is gloriously melted and the bread is still crispy.
Recipe FAQ: Your Questions Answered
Can I use canned tuna instead of pouches?
Absolutely! You can use 2 (5 ounce) cans of tuna, drained well. Just be sure to drain off any excess liquid before adding it to the bowl.
What’s the best bread for tuna melts?
A sturdy bread is key to holding up to the filling. Sourdough, rye, multigrain, or even a hearty white bread are all excellent choices. Avoid very soft, flimsy bread that may get soggy.
Can I make these gluten free?
Yes! Simply use your favorite gluten free bread. Look for a sturdy variety that will hold up well to griddling.
How do I store leftovers?
These sandwiches are truly best enjoyed fresh. However, if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. The bread will soften, but you can reheat them in a skillet or toaster oven to re crisp the outside.
Can I freeze these sandwiches?
I don’t recommend freezing assembled tuna melts. The texture of the mayonnaise, cheese, and bread will change significantly upon thawing. They are so quick to make, they’re best enjoyed fresh.
Can I add other ingredients?
Definitely! This is a great base for customization. Try adding sliced avocado, roasted red peppers, kalamata olives, or a sprinkle of red pepper flakes for a little heat.
Make Ahead, Storage & Freezing Instructions
- Make Ahead Tuna Salad: You can make the tuna mixture up to a day in advance. Store it in an airtight container in the refrigerator. Let it sit at room temperature for a few minutes before assembling the sandwiches.
- Storage: Store leftover assembled sandwiches in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat gently in a skillet over medium low heat, flipping once, until warmed through and the bread is re crisped. You can also use a toaster oven.
- Freezing Instructions: Freezing is not recommended for best texture and flavor.
Serving Suggestions: The Perfect Pairings
- With a Simple Salad: Serve alongside a fresh green salad with a light vinaigrette to balance the richness of the sandwich.
- With Tomato Soup: The classic pairing! A bowl of creamy tomato soup is the ultimate companion for a tuna melt.
- With Chips: Keep it classic with a side of kettle cooked potato chips or crispy pickle chips.
- With Fresh Fruit: For a lighter lunch, serve with some apple slices, grapes, or a handful of berries.
- Drink Pairing: A cold beer (like a lager or pilsner) or a glass of iced tea are perfect matches. For a non alcoholic option, a sparkling water with lemon is refreshing.
Parmesan Pesto Tuna Melts
Equipment
- large skillet
- Medium mixing bowl
- Spatula
- Butter knife
- Measuring cups and spoons
Ingredients
- 4 2.5 oz pouches premium albacore tuna (or 2 (5 oz) cans, drained)
- 4 tablespoons mayonnaise
- 4 tablespoons prepared pesto
- ½ cup shredded Parmesan cheese
- 2 teaspoons garlic minced
- Salt and freshly ground black pepper to taste
- 8 slices sturdy bread rye, sourdough, or multigrain
- Butter softened
- Sliced tomato optional
- 8 slices mozzarella or provolone cheese
Instructions
- Make Tuna Mixture: In a medium bowl, flake the tuna with a fork. Add the mayonnaise, pesto, Parmesan cheese, minced garlic, and a pinch of salt and pepper. Stir until well combined.
- Prepare Bread: Butter one side of each slice of bread.
- Assemble Sandwiches: Heat a large skillet over medium heat. Place one slice of bread in the skillet, buttered side down. Immediately layer with one slice of cheese, ¼ of the tuna mixture, tomato slices (if using), and a second slice of cheese. Top with a second slice of bread, buttered side up.
- Cook: Cook for about 3 minutes, or until the bottom slice of bread is golden brown. Carefully flip the sandwich with a spatula and cook for another 2-3 minutes, until the second side is golden and the cheese is melted.
- Serve: Remove from the skillet and repeat with the remaining ingredients. Serve immediately.
For Open Face Tuna Melts:
- ● Prepare sandwiches in an oven safe skillet using the same layering process but without the top slice of bread. Cook until the bottom bread is golden brown. Turn oven broiler to high, place skillet on the middle rack, and broil for about 2 minutes, until the cheese is melted and bubbly. Remove from oven and enjoy with a fork.
Notes
- Tuna: If using canned tuna, be sure to drain it well before adding to the bowl.
- Bread: Use a sturdy bread that will hold up to the filling without getting soggy.
- Storage: This sandwich is best enjoyed fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated in a skillet or toaster oven.
- Gluten Free Option: Use gluten free bread.
