Open Face Tuna Melt Sandwich

“These have become a quick dinner staple. They are sooo good, and comes together in minutes. You can change the type of cheese, but I've found that something with a stronger flavor that melts well, is best. The type of bread I use is called Saloio and is similar to Ciabbata (Saloio is a portuguese bread readily available at our supermarket bakery).”
8 slices

Ingredients Nutrition

  • 8 slices saloio bread, cut about 3/4 inch thick and toasted lightly
  • 3 (6 ounce) cans tuna in water (drained well)
  • 12 cup mayonnaise (can use light, adjust amount as needed)
  • 14 cup finely chopped onion
  • 1 tablespoon lemon juice
  • 1 tablespoon Old Bay Seasoning
  • salt and pepper
  • 2 tomatoes, sliced
  • 8 slices piquante provolone cheese (or swiss)


  1. Mix the tuna, mayo, onion, lemon juice, old bay seasoning, salt and pepper. Mix well.
  2. Place enough tuna on a toasted slice of bread and spread to cover slice.
  3. Top with slice of tomato (or 2 if the tomato slice is small) and then top with a slice of cheese. Place sandwich slices on a cookie sheet.
  4. Placing rack not too close to the broiler (about the second one down), broil sandwiches until the cheese is golden brown.

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