Jalapeño Cheddar Tuna Melts (Printer-Friendly Version)
Golden crispy bread filled with creamy tuna salad, cheddar, and spicy jalapeño for a tasty, satisfying meal.
# Ingredients Needed:
→ 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)
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
13 -
1 tablespoon butter
# Step-by-Step Directions:
01 -
In a mixing bowl, combine drained tuna, mayonnaise, Dijon mustard, garlic powder, onion powder, salt, and black pepper. Stir in finely diced jalapeño, shredded sharp cheddar cheese, and green onions if using.
02 -
Butter one side of each bread slice. Place the buttered side down on a skillet preheated over medium heat. Sprinkle shredded cheddar on one slice, spread the tuna salad evenly on top, then cover with the second slice, buttered side up.
03 -
Cook sandwiches for 3 to 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 one minute before slicing.
04 -
Slice sandwiches in half and serve hot with preferred sides such as pickles, chips, or a fresh salad.
# Helpful Hints:
01 -
For a lighter variation, substitute mayonnaise with Greek yogurt.
02 -
Remove jalapeño seeds to reduce heat or add extra for more spice.
03 -
Use sourdough or rye bread for optimal texture and flavor.
04 -
Store leftover tuna salad refrigerated in an airtight container for up to three days.
05 -
Reheat sandwiches in a skillet over low heat or an air fryer for 3 to 5 minutes; freezing is not recommended.