Creamy Open-Faced Tuna Melt Sandwiches transform creamy, cheesy tuna dip into an ultimate comfort dinner when slathered on bread, topped with fresh tomato slices and cheddar cheese and then broiled in the oven.
If you’re a fan of cheesy dips, then this creamy open-faced tuna melt sandwich is for you…even if you’re not a raving fan of tuna…and, especially if other members of your family love tuna.
Because…tuna can be a source of disagreement. I know.
Confession time. I’m not in the hater camp, but I’m not a really big fan of tuna. My hubby and darling daughter are. They could go for weeks eating tuna fish sandwiches for lunch. I shy away from even opening and draining a can.
The difference between their sandwiches and this creamy hot sandwich (which I truly DO enjoy) is the addition of cream cheese, fresh tomato slices, and cheddar cheese and it’s broiled. It’s an upgrade to a basic tuna melt that tastes extra special. And delicious.
Serving it open-face is a way to cut out some carbs and calories. Plus, it’s pretty!
Or, you can forgo the bread altogether because it started out as a dip, much like Hot Crab and Artichoke Dip, which would also be awesome served open-faced on an English muffin. 🙂
This recipe is perfect for nights when you need dinner in a flash and you don’t have a plan. Start to finish, you’re looking at about 20-25 minutes. It’s one of our Quick and Easy Recipes.
How to Make an Open-Faced Tuna Melt Sandwich
The first step is to make a warm dip by softening the celery and onion in a skillet and then blending together cream cheese and mayonnaise, followed by tuna fish.
Don’t stop there and sit down for a taste! Is it just me? I could sit down with some chips and vegetable dippers and call it a night!
The next step is to spread the tuna dip over your favorite bread, top it with sliced tomato and more cheese and then broil! That’s it!
Variations for Open-Face Tuna Melt Sandwich Recipe:
- Serve open face on an English muffin or in a croissant.
- Leave off the parsley garnish (a.k.a the green stuff) if you have picky eaters in the house.
- Definitely add the parsley garnish if serving a more sophisticated palate because it adds to the presentation. (Dried parsley is a staple at our house.)
- Green onion is a nice alternative to white onion.
- Top with cooked bacon and then broil.
- If the bread is sliced thin, then toast it lightly first.
- Shave a little time off the total cooking time by using tuna that comes in pouches. It makes the prep even easier – just tear open the package. No draining involved.
Creamy open-faced tuna melts are sure to make you smile at the end of a long day!
Please rate this recipe and if you make it, tag @DinnerMom or #DinnerMom on social media. We love to see what you are cooking up.
Creamy Open-Faced Tuna Melt Sandwiches
- 1 teaspoon olive oil
- 1/2 cup celery diced
- 1/2 cup onion diced
- 8 ounces Cream cheese softened
- 1/3 cup Mayonnaise
- Dash of garlic powder
- 10 ounces Solid White Albacore Tuna packed in water drained
- 8 slices whole wheat bread
- 2 tomatoes sliced
- 1 cup sharp cheddar cheese shredded
- Optional parsley garnish
- Set oven to broil.
- Heat olive oil in a pan over medium heat.
- Add celery and onion to pan and saute for about 3-5 minutes or until softened.
- Add cream cheese, mayonnaise and garlic powder to pan. Stir to melt and combine ingredients.
- Stir in tuna and remove from heat.
- To assemble sandwiches, divide tuna mixture between slices of bread and spread in an even layer.
- Place tomato slices on top of the tuna.
- Sprinkle cheese over the top of the tomato.
- Place sandwiches on a broiler pan and place in the oven for about 2 minutes or until the cheese begins to melt.
- Garnish with parsley, if desired.
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