Jalapeño Cheddar Tuna Melts (Printer-Friendly)
Golden toasted bread with creamy tuna, melted cheddar, and diced jalapeños for a flavorful treat.
# What You'll Need:
→ Tuna Salad
01 -
2 cans (5 oz each) tuna, drained
02 -
1/4 cup mayonnaise
03 -
1 teaspoon Dijon mustard
04 -
1/2 teaspoon garlic powder
05 -
1/2 teaspoon onion powder
06 -
1/4 teaspoon salt
07 -
1/4 teaspoon black pepper
08 -
1 small jalapeño, finely diced (seeds removed for less heat)
09 -
1/2 cup shredded sharp cheddar cheese
10 -
1 tablespoon chopped green onions (optional)
→ Sandwich Assembly
11 -
4 slices sourdough or whole wheat bread
12 -
1 cup shredded cheddar cheese (for melting)
13 -
1 tablespoon butter (for grilling)
# Steps to Follow:
01 -
Combine tuna, mayonnaise, Dijon mustard, garlic powder, onion powder, salt, and black pepper in a mixing bowl. Fold in diced jalapeños, shredded cheddar cheese, and green onions if using.
02 -
Butter one side of each bread slice. Place two slices butter-side down on a skillet heated over medium heat. Sprinkle shredded cheddar on one slice, spread tuna salad evenly over cheese, then top with the second slice of bread, buttered side up.
03 -
Cook sandwiches for 3-4 minutes per side, pressing gently with a spatula, until bread is golden brown and cheese is melted. Remove from heat and let rest for 1 minute before slicing.
04 -
Slice sandwiches in half and serve hot with preferred sides such as pickles, chips, or a fresh salad.
# Extra Suggestions:
01 -
For less heat, remove jalapeño seeds completely. Using sourdough or rye bread enhances texture and flavor.
02 -
Store leftover tuna salad in an airtight container refrigerated for up to 3 days.
03 -
Reheat sandwiches gently in a skillet or air fryer for 3-5 minutes to maintain crispness.