As you all know, I like my sandwiches and today I am up for making the Best Tuna Melt! As always, In order to make the best you need to use the best products that are available to you.

What Makes a Great Tuna Melt?

My choices for my Tuna Melt are; Tonnino Tuna in a glass jar and Arugula for my lettuce choice. For my cheeses, I am using Gruyere and Jarlsberg Swiss. A lot of people like to top off their sandwiches with a sharp cheddar or some American. You get no problem from me! Do what makes you happy!

**Some of the ingredients for my Tuna Melt**

For this recipe, I made a rounded croissant roll using the Pillsbury Pre-made Buttery Croissant tube. If you like using croissants for sandwiches, this is a quick way to make a rounded roll to fit all your sandwich needs and desires!

How to Make a Roll from Pre-Made Croissant Dough

All you have to do is turn the croissant triangles into one big rectangle. Roll it up around itself as if you were doing a cinnamon bun. So easy!

However, you don’t need to think that you have to use croissants to make this recipe. Use your favorite bread, roll, or bun.

Let’s Make Some Pickled Red Onions

Adding some pickled onions balances well with all the fat we are adding to our sandwich from the cheeses and the mayo.

Try my Pickled Red Onion recipe below to top off your sandwich.

An additional option you may want to try is to layer on some Olive Salad as if you were making a New Orlean’s style Muffaleta.

**Tuna Melt with a layer of Olive Salad**

I hope you enjoy this recipe. Please leave your comments down below and as always, thanks for Spending Time in My Kitchen!

The Best Tuna Melt

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Recipe by David Frank – Spending Time In My Kitchen

Sandwiches

Prep time

minutes

Ingredients

Tuna Mixture
2 – 6 oz 2 Jars / Cans of Tuna Fish, packed in olive oil and drained
1/2 Cup 1/2 Favorite Mayo
1 Small stalk 1 Celery, small dice (use celery leaves and hearts of celery)
2 Stalks 2 Green onion, minced
1 Tbl 1 Fresh dill, chopped
1 Tbl 1 Capers, chopped
1 tsp 1 Dijon
2 Tbl 2 Lemon juice
Sandwich Ingredients
4 Slices 4 Gruyere cheese / Jarlsberg Swiss Cheese
Arugula
Slice of tomato per sandwich
Finishing salt for tomato
Pickled red onions
Your favorite bread (or croissant)
Pickled Red Onion Ingredients
1 Small 1 Red onion
3/4 Cup 3/4 Red wine vinegar
1 tsp 1 Salt
3 Tbl Cup 3 Tbl Sugar
1/4 Cup 1/4 Water

Directions

Make Your Bun
Separate your Pillsbury Croissant dough into 4 rectangles.
Roll the rectangles into long cylinders. Roll the cylinders into a circle and press flat.
Preset oven to 350°. Place rolls on a baking sheet and cook until lightly golden in color.
Tuna Mixture
Flake tuna in a bowl and set aside.
Chop up capers and set aside in another large bowl; small dice celery and add to the bowl.
Mince green onion. Add green onion, dijon mustard, and lemon juice to the bowl. Combine all ingredients in the bowl until mixed well.
Add flaked tuna to the bowl with all the ingredients and combine well.
Add mayo to the bowl and mix well.
Quick Red Onion Pickle
Cut the red onion in half; then cut the half onion into thin half-moon slices. Add onions to a one-pint mason jar.
Add Red Wine vinegar, salt, sugar, and water to a small saucepan. Turn heat to medium-high. Take off the heat once the mixture has started to simmer and the sugar, and salt has dissolved.
Place the mixture into the jar with the red onions. Let it come to room temperature. (20 minutes)
Time to Build the Sandwich
Bottom slice of bread
Layer 1 – Mayo
Layer 2 – Cheese (2 slices Gruyere)
Layer 3 – Tomato – (add a little finishing salt on your tomato to bump up the flavor)
Layer 4 – Arugula
Layer 5 – Tuna Mixture
Layer 6 – Cheese (2 slices Jarlsberg Swiss)
Layer 7 – Top off with Pickled Red Onion
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Turn on the broiler. Place the layered bottom slice of bread under the broiler until the cheese has melted and turned nice and gooey!
Add mayo to the bottom of the Top Slice. Butter the top and bottom of each slice. Add pickled red onion to your sandwich. Place the sandwich on a panini press to crisp up the sandwich. ( Or place your sandwich in the oven at 350° to get a little crispy)
Time to eat! Enjoy!!
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Notes

Try different kinds of vinegar to bring different tastes to your pickled onions. Basic white vinegar works just as well as different kinds such as apple cider vinegar, rice vinegar, champagne vinegar, or white wine vinegar.
If there are a lot of seeds and pulp in your slice of tomato I like to remove that pulp before adding it to the sandwich. The pulp can add too much moisture to the sandwich.