Crispy Rye Tuna Melt with Swiss and Tomato

Why You’ll Love This Recipe

• Crunchy, tangy tuna salad balanced with creamy melted Swiss and juicy tomato.
• Seeded rye griddles up ultra-crisp while staying tender inside.
• Quick weeknight comfort food—ready in under 20 minutes.
• Smart technique (low heat + lid) guarantees bubbly cheese without soggy bread.

Grocery List

• Produce: Celery, lemon, tomato
• Dairy: Swiss cheese, unsalted butter
• Pantry: Albacore tuna (canned), dill pickles, mayonnaise, Dijon mustard, rye bread, kosher salt, black pepper

Full Ingredients

Tuna Salad

• 2 (5 oz/142 g) cans solid white albacore tuna in water, drained very well
• 1/4 cup (30 g) finely diced celery
• 2 tbsp (20 g) finely chopped dill pickle
• 1 tbsp (15 ml) fresh lemon juice
• 1/2 tsp finely grated lemon zest
• 1/4 cup (60 g) mayonnaise
• 1 tsp Dijon mustard (optional but recommended)
• 1/4 tsp kosher salt, or to taste
• 1/4 tsp freshly ground black pepper

For the Sandwiches

• 4 slices seeded rye bread (about 1/2 inch thick)
• 2 tbsp unsalted butter, softened
• 4 slices Swiss cheese (about 4 oz/115 g total)
• 1 medium ripe tomato, cut into 8 thin slices and patted dry

Step-by-Step Instructions

Step 1: Mix the tuna salad

Open and thoroughly drain the tuna. For the best texture, press the tuna firmly in a sieve with the back of a spoon or squeeze gently in paper towels to remove excess moisture. In a bowl, combine tuna, celery, dill pickle, lemon juice, lemon zest, mayonnaise, Dijon (if using), salt, and pepper. Stir until evenly mixed but still a bit chunky. Taste and adjust seasoning.

Step 2: Prep bread, cheese, and tomatoes

Spread the softened butter on one side of each rye slice, right to the edges. Pat the tomato slices dry with paper towels and lightly season with a pinch of salt and pepper—this keeps the sandwich from getting soggy and boosts flavor. Place one slice of Swiss on the unbuttered side of two bread slices to form a melt-friendly barrier.

Step 3: Assemble the sandwiches

Divide the tuna salad evenly over the cheese-lined bread. Top each with 4 tomato slices, then add the second slice of Swiss. Close with the remaining bread, buttered side facing out.

Step 4: Preheat your cooking surface

Set a large skillet or griddle over medium-low heat for 2 minutes. If using an electric griddle, preheat to 350°F (175°C). Lower, steadier heat is key to melting the cheese while crisping the bread without scorching.

Step 5: Griddle the first side

Place the sandwiches in the skillet, cover with a lid or an inverted sheet pan, and cook for 3 to 4 minutes. The lid traps gentle heat, helping the Swiss melt. Peek underneath; you’re aiming for deep golden-brown toastiness.

Step 6: Flip and finish

Flip the sandwiches, re-cover, and cook 2 to 3 minutes more, until the second side is crisp and the cheese is fully melted and beginning to bubble at the edges. If the bread browns too quickly, reduce the heat slightly. Transfer to a board and rest 1 minute to set, then slice diagonally and serve hot.

Pro Tips

• Drain the tuna thoroughly; excess liquid prevents browning and dilutes flavor.
• Pat tomatoes dry and season lightly—this keeps the interior juicy without sogging the bread.
• Cheese on both sides of the filling creates a melty “barrier” that protects the bread.
• Cook low and slow with a lid for perfectly melted Swiss; add 1 teaspoon water to the pan before covering to create steam if needed.
• Spread butter to the very edges of the bread for even browning and a shatter-crisp crust.

Variations

• Open-Faced Deli Style: Toast rye, top with tuna salad, tomato, and Swiss; broil on High (rack 6 inches from element, about 500°F/260°C) for 1–2 minutes until blistered and bubbly.
• Spicy Melt: Swap half the Swiss for Pepper Jack and stir 1–2 tsp minced pickled jalapeños or a dash of hot sauce into the tuna salad.
• Lighter Twist: Use half mayo and half plain Greek yogurt; add 1 tsp capers and a few chopped fresh dill fronds.

Storage & Make-Ahead

Make the tuna salad up to 3 days ahead; store refrigerated in an airtight container. For best texture, keep tomatoes and bread separate until cooking. Assembled and cooked melts are best fresh, but leftovers can be reheated in a skillet over medium-low heat for 2–3 minutes per side. Freezing is not recommended.

Nutrition (per serving)

Approximate per sandwich: 790 calories; 47 g fat (20 g saturated); 41 g carbohydrates; 5 g fiber; 53 g protein; 1,300–1,450 mg sodium. Values will vary based on specific brands and slice thickness.