Cheddar Tuna Melt Sliders with Pickle Relish

Why You’ll Love This Recipe

• Classic tuna salad flavor—creamy, tangy, and just the right hint of mustard.
• Pull-apart sliders bake as one, so assembly and cleanup are easy.
• Golden, buttery tops with gooey cheddar and peppery finish—pure comfort.
• Weeknight-friendly: on the table in under 30 minutes.

Grocery List

• Produce: Chives or parsley (optional garnish), 1 lemon (optional)
• Dairy: Sharp cheddar, unsalted butter
• Pantry: Canned tuna, mayonnaise, sweet pickle relish, Dijon or yellow mustard, slider rolls, kosher salt, black pepper

Full Ingredients

Tuna Salad

• 2 cans tuna in water, 5 oz/142 g each, drained very well (about 8 oz/225 g drained weight)
• 1/3 cup (75 g) mayonnaise
• 2 tbsp (30 g) sweet pickle relish
• 1 tsp (5 ml) Dijon or yellow mustard
• 1/4 tsp kosher salt, or to taste

Sliders & Assembly

• 12 soft slider rolls (1 connected 12-pack)
• 6 oz (170 g) sharp cheddar, thinly sliced or shredded
• 2 tbsp (28 g) unsalted butter, melted
• Freshly ground black pepper, to finish (about 1/2 tsp or to taste)

Optional Garnish

• Finely snipped chives or chopped parsley
• Lemon wedges (a squeeze brightens if you like)

Step-by-Step Instructions

Step 1: Preheat and prep the pan

Heat the oven to 375°F (190°C). Line a 9×13-inch baking dish or sheet tray with foil for easy cleanup. Lightly spray or brush the foil with a bit of melted butter to prevent sticking.

Step 2: Mix the classic tuna salad

Drain the tuna thoroughly—press with the lid to remove excess water so the filling stays creamy, not wet. In a medium bowl, combine the tuna, mayonnaise, sweet pickle relish, mustard, and kosher salt. Mash with a fork until evenly mixed but still a bit chunky for texture. Taste and adjust salt if needed.

Step 3: Slice the rolls and start layering

Without separating the individual rolls, slice the entire slab horizontally to create one bottom and one top piece. Place the bottom slab in the prepared pan. Scatter or shingle half of the cheddar over the bottom—this “cheese barrier” helps keep the bread from getting soggy.

Step 4: Add tuna and the rest of the cheese

Spread the tuna salad evenly from edge to edge. Top with the remaining cheddar, again distributing to the edges for full coverage. Place the top slab of rolls on and gently press to set.

Step 5: Butter, cover, and bake

Brush the tops with melted butter. Cover the pan tightly with foil, tenting slightly so it doesn’t stick to the rolls. Bake for 8 minutes to warm through and start melting the cheese.

Step 6: Uncover, finish melting, and pepper

Remove the foil and bake 3–5 minutes more, until the cheese is fully melted and the tops are lightly toasted. If you like extra color, broil for 30–60 seconds, watching closely. Finish with a generous shower of freshly ground black pepper so the tops are nicely speckled. Rest 2 minutes, then slice along the seams. Garnish with chives if using and serve warm.

Pro Tips

• Drain tuna well: excess liquid can make the sliders soggy. Press firmly with the can lid or use a fine-mesh strainer.
• Cheese on both sides keeps bread dry and guarantees a super-melty bite.
• Use a serrated knife to halve the roll slab cleanly and to portion the baked sliders without tearing.
• Cover with foil first so the cheese melts before the tops brown; then uncover to toast.
• For neater slices, let the sliders rest 2–3 minutes after baking to set the cheese.

Variations

• Spicy: Add 1–2 tbsp minced pickled jalapeños to the tuna salad and swap cheddar for pepper jack.
• Dill lover’s: Use dill relish, add 1 tbsp chopped fresh dill, and top with Swiss instead of cheddar.
• Tomato melt: Add a thin layer of very well-blotted tomato slices over the tuna before the top cheese.

Storage & Make-Ahead

Make the tuna salad up to 2 days ahead and refrigerate in an airtight container. Assemble sliders up to 4 hours ahead; cover and refrigerate, then bake as directed (add 2–3 extra minutes if cold). Leftover baked sliders keep 1–2 days in the fridge; rewarm covered at 300°F (150°C) for 8–10 minutes or until hot. Freezing is not recommended due to the mayo-based filling.

Nutrition (per serving)

Approximate per slider: 230 calories; 11 g protein; 18 g carbohydrates; 12 g fat; 5 g saturated fat; 430 mg sodium; 1 g fiber; 4 g sugars. Values will vary based on brands and exact portions.