Open Face Tuna Melt Sandwich Recipes

OPEN-FACED TUNA MELTS

Open-Faced Tuna Melts image

Casting about for a way to get your family to eat more fish? These simple open-faced sandwiches are rich in healthy omega-3 oils and flavor! "I've enjoyed this recipe for 20 years and usually serve it for Sunday lunch." Alice Strapp-Meister - New Ross, NS

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 10

Ingredients

1/4 cup fat-free mayonnaise
2 tablespoons chopped green pepper
1-1/2 teaspoons chopped onion
1-1/2 teaspoons chopped celery
1-1/2 teaspoons prepared mustard
1/4 teaspoon Worcestershire sauce
1 can (6 ounces) tuna, drained and flaked
2 hamburger buns, split and toasted
4 slices tomato
2 tablespoons shredded reduced-fat cheddar cheese

Steps:

In a small bowl, combine the first six ingredients; stir in tuna. Spread over each bun half; top with a tomato slice. Sprinkle with cheese. , Place on a baking sheet. Broil 3-4 in. from the heat for 3-5 minutes or until lightly browned and cheese is melted.

Nutrition Facts : Calories 276 calories, Fat 5g fat (2g saturated fat), Cholesterol 34mg cholesterol, Sodium 833mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 2g fiber), Protein 28g protein.

OPEN-FACED TUNA MELT SANDWICH

Open-Faced Tuna Melt Sandwich image

To take a tuna melt from good to great, it has to have all the right components. In other words, plain mayo alone won't cut it. Here's how we do it: open-faced with crusty toasted bread, melty cheese, capers, cornichons, Dijon mustard, and plenty of seasoning. On a chilly fall day, nothing tastes better.

Provided by Thrive Market

Categories Trusted Brands: Recipes and Tips Thrive Market

Time 12m

Yield 3

Number Of Ingredients 12

Ingredients

2 (3 ounce) pouches white albacore tuna, drained
3 tablespoons Primal Kitchen™ Avocado Oil Mayonnaise, plus more for spreading
2 teaspoons Dijon mustard
2 tablespoons finely chopped red onion, or more to taste
2 teaspoons capers, drained
2 tablespoons chopped cornichons
1 tablespoon lemon juice
¼ teaspoon fresh or dried thyme leaves
Sea salt and freshly ground black pepper to taste
3 slices whole wheat or whole grain bread
6 thin slices tomato
3 large slices Gruyere, white Cheddar, or provolone cheese

Steps:

Set the oven to broil and move the rack to the highest position.
In a medium bowl, combine tuna, mayonnaise, mustard, red onion, capers, cornichons, lemon juice, thyme, salt, and pepper and stir thoroughly until combined. Leave the tuna in slightly large chunks, if possible.
Arrange bread on a baking sheet and spread mayonnaise on each slice. Divide tuna salad evenly among slices, then top each with 2 slices of tomato and 1 slice of cheese.
Broil tuna melts until cheese is golden brown and bubbling, 3 to 4 minutes. Serve warm.

Nutrition Facts : Calories 369.5 calories, Carbohydrate 13.9 g, Cholesterol 65 mg, Fat 23.2 g, Fiber 2.3 g, Protein 27.4 g, SaturatedFat 7.5 g, Sodium 723.9 mg, Sugar 2.2 g

OPEN-FACED TUNA MELT SANDWICH

Open-Faced Tuna Melt Sandwich image

Classic comfort diner food, just got a make-over with this Open-Faced Tuna Melt Sandwich!

Provided by Gina

Categories Lunch

Time 10m

Number Of Ingredients 11

Ingredients

1 4.5 ounce can tuna (in water) (drained)
1/4 cup carrots (minced)
1/4 cup minced celery
1 tbsp red onion (minced)
1 tbsp light mayonnaise (Hellman's Light)
1 tsp red wine vinegar
salt and pepper
2 slices whole wheat bread
2 slices 2% reduced fat cheddar or American cheese
2 slices tomato
oil spray (I used my Misto)

Steps:

Combine tuna, celery, carrots, onion, mayonnaise, vinegar, salt and pepper.
Heat a large skillet over low heat.
Spray skillet with oil, and place two slices of bread on top.
Top bread with cheese, then tuna salad and tomato. Cook on low heat until cheese melts and bread gets toasty.
Serve immediately.

Nutrition Facts : ServingSize 1 open face sandwich, Calories 231 kcal, Carbohydrate 14.5 g, Protein 28.5 g, Fat 6.5 g, Fiber 3.5 g

OPEN-FACE TUNA MELT

Open-Face Tuna Melt image

Cooked under the broiler, mayonnaise souffles like magic and takes on a lighter texture with a crisp brown shell. There's no better way to top a tuna melt!

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 15m

Number Of Ingredients 8

Ingredients

1 (5-ounce) tin tuna, drained
2 slices sandwich bread, lightly toasted
Kosher salt and freshly ground pepper
Dill pickle slices
Provolone cheese slices
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 tablespoon finely grated Parmesan

Steps:

Evenly divide tuna between bread; season with salt and pepper. Top with a few slices of dill pickle and a slice or two of provolone.
Stir together mayonnaise, Dijon, and Parmesan. Spread evenly over sandwiches. Broil until cheese melts and mayo puffs slightly and browns in places, 1 to 2 minutes.

OPEN FACE TUNA MELT SANDWICH

Open Face Tuna Melt Sandwich image

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).

Provided by C. Taylor

Categories Lunch/Snacks

Time 15m

Yield 8 slices

Number Of Ingredients 9

Ingredients

8 slices saloio bread, cut about 3/4 inch thick and toasted lightly
3 (6 ounce) cans tuna in water (drained well)
1/2 cup mayonnaise (can use light, adjust amount as needed)
1/4 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)

Steps:

Mix the tuna, mayo, onion, lemon juice, old bay seasoning, salt and pepper. Mix well.
Place enough tuna on a toasted slice of bread and spread to cover slice.
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.
Placing rack not too close to the broiler (about the second one down), broil sandwiches until the cheese is golden brown.

OPEN-FACED TUNA SANDWICH

Open-Faced Tuna Sandwich image

Create this simple sandwich using pole-caught tuna. The Mediterranean take enhances the real tuna flavor without using mayo.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Yield Makes 2

Number Of Ingredients 9

Ingredients

1 can (6 ounces) American tuna
1 tablespoon salt-packed capers (rinsed and finely chopped)
1 1/2 teaspoons finely chopped red onion
1 1/2 teaspoons finely chopped fresh basil
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon lemon zest
Pepper
2 slices crusty bread
6 basil leaves

Steps:

Combine tuna, capers, red onion, basil, lemon juice, and lemon zest in a medium bowl. Season with pepper. Spoon mixture onto 2 slices crusty bread, and top each with 3 basil leaves.

OPEN-FACE TUNA MELTS

Open-Face Tuna Melts image

"Mom used to make these quick-and-easy sandwiches for us using leftover hamburger buns and fresh tomatoes out of the garden," recalls Sandy McKenzie of Braham, Minnesota. "They're a nice warm change from the usual tuna sandwich," They're also a snap to assemble, easy to eat...and only 40¢ each.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

2 cans (6 ounces each) tuna, drained and flaked
1/4 cup Miracle Whip
1 green onion, finely chopped
1 medium dill pickle, finely chopped
1 teaspoon horseradish sauce
4 hamburger buns, split
1 medium tomato, cut into 8 thin slices
8 slices process American cheese

Steps:

In a bowl, combine the first five ingredients. Place buns cut side up on a baking sheet. Spread tuna mixture evenly over buns; top with tomato. Bake at 350° for 5 minutes. Top with cheese. Bake 3-5 minutes longer or until cheese is melted. Serve warm.

Nutrition Facts :

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