Jalapeño Cheddar Tuna Melts (Printer-Friendly)
Crispy bread filled with creamy tuna, sharp cheddar, and diced jalapeños for a quick, flavorful meal.
# What You’ll Need:
→ Tuna Salad
01 -
2 cans (5 oz each) tuna, drained
02 -
1/4 cup mayonnaise or Greek yogurt
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)
→ Sandwiches
11 -
4 slices sourdough or whole wheat bread
12 -
1 cup shredded cheddar cheese
13 -
1 tablespoon butter
# Steps to Make This:
01 -
Combine tuna, mayonnaise or Greek yogurt, Dijon mustard, garlic powder, onion powder, salt, and black pepper in a mixing bowl. Stir in diced jalapeños, shredded sharp cheddar, and green onions if using.
02 -
Butter one side of each bread slice. Place slices buttered side down on a skillet over medium heat. Sprinkle shredded cheddar cheese on one slice, spread tuna salad evenly on top, then place the second slice of bread buttered side up on top.
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 1 minute.
04 -
Slice each sandwich in half and serve immediately, optionally with pickles, chips, or a side salad.
# Additional Notes:
01 -
Use sourdough or rye bread for best texture. Adjust jalapeño quantity for desired heat. Refrigerate tuna salad in airtight container up to 3 days.