We weren’t introduced to Tuna Melts until we were adults. And not sure if Tuna Melt sandwiches were just not popular in our area of the woods or if my mother just didn’t like them.
Our version is an open-faced Tuna melt with a twist. We started our tuna spread by exchanging the pickles for pimentos and added melted provolone cheese for a We added grilled onions to top the tuna on toast of artisan sourdough bread.
We took the Classic Tuna Melt and made a few changes to make it what we believe is the Best Tuna Melt that you will ever eat. And we believe a great tuna melt sandwich starts with the best tuna spread recipe. And then add extra layers of deliciousness for the best open faced tuna melt we know.
If you enjoyed this tuna sandwich spread then see these
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Open Face Tuna Melt
- 4 slices Artisan Sourdough Bread
- 1 large onion sliced
- 1 12 oz can Tuna drained
- 1 4 oz jar sliced pimentos drained
- 2 hard-boiled eggs chopped
- 3 tablespoons mayonnaise
- 4 slices provolone cheese
- Place sliced onion in a medium skillet and saute over medium heat in cooking spray until caramelized
- Meanwhile gently mix canned tuna, pimientos, eggs and mayonnaise in a medium bowl to make a tuna salad
- Toast sourdough bread in a toaster until brown then place on baking sheet
- Divide the tuna salad among the four slices of toasted sourdough bread
- Top each sandwich with 1 slice provolone cheese slice
- Heat broiler on high, broil sandwiches until cheese is melted
- Spoon caramelized onions on top of each sandwich, slice in half and serve