Sheet Pan Tuna Melts – A Cozy, Crispy Classic Made Easy
There’s something deeply comforting about a tuna melt. It’s nostalgic, unfussy, and quietly satisfying in a way that feels like coming home after a long day. Sheet pan tuna melts take everything we love about the classic diner sandwich and make it easier, faster, and more perfect for feeding a crowd or simply treating yourself without standing over the stove. This is the kind of recipe that feels humble but delivers big comfort—crispy edges, creamy tuna filling, and gooey melted cheese all baked together in one pan.
I first fell back in love with tuna melts during a season of busy afternoons when lunch needed to be simple but still feel special. Pulling a hot sheet pan from the oven, cheese bubbling and bread toasted just right, reminded me why some classics never fade. These sheet pan tuna melts are weeknight-friendly, lunchbox-worthy, and endlessly customizable. They’re proof that pantry staples can still feel cozy and craveable.
Ingredients:
- Canned tuna, drained well
- Mayonnaise
- Dijon or yellow mustard
- Celery, finely chopped
- Red onion, finely diced
- Salt
- Black pepper
- Garlic powder
- Lemon juice
- Sliced bread (sourdough, white, or whole wheat)
- Butter, softened
- Sliced cheese (cheddar, Swiss, provolone, or American)
- Fresh parsley, optional garnish
Instructions:
- Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or foil for easy cleanup.
- In a mixing bowl, combine the drained tuna, mayonnaise, mustard, celery, red onion, salt, pepper, garlic powder, and lemon juice. Stir until the mixture is creamy and well combined, adjusting seasoning to taste.
- Arrange bread slices on the prepared sheet pan. Lightly butter one side of each slice.
- Flip the bread so the buttered side is facing down. Spoon a generous amount of tuna mixture onto each slice, spreading it evenly.
- Top each sandwich with a slice of cheese, covering the tuna mixture completely.
- Bake for 10–12 minutes, until the cheese is melted and bubbly.
- Switch the oven to broil and broil for 1–3 minutes, watching closely, until the cheese is lightly golden and the edges of the bread are crisp.
- Remove from the oven and let rest for a minute. Garnish with chopped parsley if desired and serve warm.
Sheet Pan Tuna Melts
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C) and line a sheet pan with parchment paper.
- Mix tuna, mayonnaise, mustard, celery, red onion, lemon juice, salt, pepper, and garlic powder until combined.
- Arrange bread on sheet pan and butter one side of each slice.
- Flip bread butter-side down and spread tuna mixture evenly on top.
- Top with cheese slices and bake for 10–12 minutes until melted.
- Broil for 1–3 minutes until golden and bubbly. Serve warm.
Notes
Tips & Tricks
- Drain the tuna extremely well to avoid soggy sandwiches. Press it gently with a spoon if needed.
- Use sturdy bread like sourdough to hold up to the creamy filling.
- For extra crisp bottoms, toast the bread lightly before adding the tuna mixture.
Variations
- Add sliced tomatoes before baking for a classic diner-style tuna melt.
- Mix in chopped pickles or relish for a tangy crunch.
- Swap mayonnaise for Greek yogurt for a lighter version.
- Add sliced jalapeños or a pinch of cayenne for heat.
Serving Suggestions
Sheet pan tuna melts pair beautifully with tomato soup, a crisp green salad, or kettle chips. For a cozy lunch, serve with pickles and iced tea. They’re also perfect cut into halves for game day platters or casual gatherings.
Storage Information
Tuna melts are best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or air fryer to restore crispness.
FAQ
Can I make these ahead of time?
You can prepare the tuna mixture up to 24 hours in advance and store it refrigerated until ready to assemble.
What cheese works best?
Cheddar is classic, but Swiss, provolone, or American all melt beautifully.
Can I make these gluten-free?
Yes, simply use your favorite gluten-free bread.
History / Fun Facts
The tuna melt became popular in American diners in the mid-20th century, born from the idea of transforming a simple tuna salad sandwich into something warm and indulgent. Baking them on a sheet pan is a modern twist that keeps the spirit of the original alive while making it even more practical for today’s kitchens.
