Parmesan Pesto Tuna Melts
A delicious twist on the classic tuna melt! Creamy tuna salad is mixed with pesto and parmesan, then layered with melty cheese and juicy tomatoes between two slices of buttery, golden, crispy bread. Ready in just 15 minutes!
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.