Diner-style Tuna Melt (hot tuna sandwich)

Make sandwiches great again, Zorra demands on her kochtopf.me blog. Even if I don't like the reference to the unspeakably unpresidential US president so much, Zorra is right about it. Because U.S. sandwiches are more than German sandwiches – real stoppers, stacked high, more a meal than a snack. Just think of Pulled Chicken or Philadelphia Cheese Steak Sandwich!

My favourite with sandwiches is the Tuna Melt in any form, whether on a bagel or on a baguette. Here you now have the classic warm diner version: white or brown sandwich toast, creamy tuna filling, lots of melted cheese – nothing else. If you want to be healthy, you have to serve a salad separately, the sandwich is more comfortable-filling carbohydrate bomb.

Diner-style Tuna Melt (hot tuna sandwich)


  • 1 can of tuna in oil or water (150 g drain weight)
  • 100 g mayonnaise (best Hellmann's)
  • 10 g breadcrumbs
  • 1 tbsp spring onion, finely chopped
  • Salt, pepper, chilli powder to taste
  • 4 slices sandwich toast (white or whole grain)
  • slightly soft butter
  • 4 slices of cheese (I had 2 slices of cheddar and 2 slices of cheddar cheese)


  1. Mix the drained tuna with mayonnaise, breadcrumbs and spring onions into a fine paste. Season with salt, pepper and (optional) chilli.
  2. Lightly butter the four slices of toast from both sides. Place two slices in a sufficiently large pan and fry over medium heat. Turn over (undead side down) and immediately cover each slice with 2 slices of cheese. Spread the tuna filling on top and place the remaining slices of toast.
  3. Fry over too high a heat until the bottom slice of bread is also brown, then turn the whole sandwich and fry on the other side. The cheese should now melt and the filling should be hot.


If you want to make more sandwiches: Set your oven to 100 degrees and keep the finished sandwiches warm on a baking tray.

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