Mini Triple-Decker Tuna Melts
Bright, crispy, and perfectly cheesy, these mini triple-decker tuna melts are delicious snacks that can also serve as a comforting weeknight dinner.
Ingredients
Tuna Mixture
- 1 can Canned tuna Choose solid or chunk light for firmer texture.
- 1/4 cup Mayonnaise Full-fat for creaminess; Greek yogurt can be a substitute.
- 1/4 cup Celery, chopped Adds crunch.
- 1/4 cup Red onion, chopped Provides flavor.
- 1/2 cup Cheddar cheese, shredded Sharp cheddar preferred for flavor.
Sandwich Assembly
- 8 slices Bread slices Use thin sandwich loaf or slightly firm bread.
- 2 tablespoons Butter Softened for spreading.
- to taste Salt For seasoning.
- to taste Pepper For seasoning.
Instructions
Preparation
- Mix the canned tuna, mayonnaise, chopped celery, chopped red onion, salt, and pepper in a bowl until evenly distributed.
- Preheat your skillet over medium heat until hot.
- Butter one side of each slice of bread.
- Spread the tuna mixture on the unbuttered side of a slice, add shredded cheddar, top with another slice, then assemble additional layers if desired.
Cooking
- Place the sandwiches butter-side down in the skillet and cook until the bottom is golden brown and the cheese begins to melt.
- Flip the sandwiches and brown the other side.
Serving
- Remove from the skillet, let them rest for a moment, then cut into mini sandwich sizes and serve warm.
Notes
These mini tuna melts can be stored in the fridge for up to 3 days or frozen for a month. Thaw overnight in the fridge before reheating.