The tuna melt grilled sandwich has to be one of my all time favourites. Just the thought of that crisp sandwiched packed full of creamy tuna and melted cheese is enough to drive anyone's taste buds wild!
Tuna Cheddar Melt with Green Pepper
I accept that tuna might not be everyone's choice, but to those of us who love it, this is surely a most accessible ingredient, coming as it does in tinned form, preserved either in oil or brine. The tuna melt therefore is incredibly easy to put together and the result is a rich, indulgent and very satisfying snack.
With this delicious toastie I have used a mature coloured cheddar which provides a luxurious melt, but you can always opt for your own particular favourite, and once you have mastered the process, you can substitute ingredients or add a few of your own to your personal preference.
What you will need for the perfect Tuna Cheddar Melt with Green Pepper
I would recommend the use of thick sliced bread, either white or 50/50 white/wholemeal. For me, the thicker the better, often referred to as "super toastie" or "doorstep" as the thick crusts, when squeezed between the grill plates, virtually form a sealed sandwich similar to that formed by the toastie plates.
For this recipe I have used two "doorstep" thick white slices per sandwich.
The tuna here is of the tinned flaked variety in brine (but this can just as easily be in oil if you prefer). It is most important to drain all or as much of the liquid off as possible to avoid the sandwich filling being too wet. This is then mixed through with a good tablespoon of rich, creamy mayonnaise (although you can use a low-fat alternative here if required).
The cheese I have chosen to provide the important "melt" of the title is a mature coloured cheddar. Unlike when using the toastie plates, when a pre-grated cheese is handy to fill the shaped recess, here with the grill plates fitted, a nice block of cheese, roughly sliced is just as good.
You will also need 3 slices of a green bell pepper, diced quite small to sprinkle over the cheese layer to provide a little texture to the sandwich. I prefer to spread a teaspoon of American mustard (the mild type you would use in hot dogs, etc.) on to one of the inner surfaces of the bread, just to add another layer to the rich, creamy flavours, and a touch of ground black pepper seasoning to the tuna mayonnaise mix.
The Recipe
Tuna Cheddar Melt with Green Pepper
EQUIPMENT
- 3-in-1 snack maker with grill / panini plates
PREPARATION TIME : 5 minutes
COOKING TIME : 5 minutes (approx.)
SERVINGS : 1
INGREDIENTS
- 2 slices extra thick white bread
- 15g butter or similar
- 30g sliced mature cheddar cheese
- 75g tinned tuna
- tbsp mayonnaise
- 3 slices of green bell pepper (diced)
- tsp mild / American mustard
- pinch of ground black pepper
STEP BY STEP INSTRUCTIONS
- Turn on the snack maker
- While the appliance is heating up gather all the ingredients to hand.
- In a bowl, combine the tuna with the mayonnaise and season with the black pepper
- Butter one side of each of the 2 slices of bread
- Turn over 1 of the slices and spread the mustard paste over it
- On the other slice (butter side down) start to build your sandwich
- Firstly cover with a layer of the sliced chesse (keep just inside the crust edge)
- Place on the diced green peppers
- Cover with the tuna mayonnaise mix spreading evenly but keeping away from the edge
- Place the remaing pieces of cheese on top
- Then finish with the other slice of bread with the mustard inside onto the cheese and the buttered side uppermost
- When ready, place the sandwich in the centre of the bottom hot plate
- Close the top plate carefully so as not to move the top slice and keeping the sandwich in position as it compresses and click the handles to lock in place
- Cook for approximately 5 minutes or until golden
How to make the perfect grilled sandwich
The tuna melt as described here is actually a conventional sandwich placed between the two fitted grilling plates (rather than the toastie plates which actually seal the edges into trianglar shapes with a recess for the "filled" ingredients).
However, even when using the flat grill plates, it is still possible to create the "sealed effect" particularly with a good thick sliced bread as the crusts, when compressed, form something of a barrier to the sandwich filling escaping. That said, you are not looking for something perfect, and if there is some escape, as in the picture below where the cheese has run, simply embrace it. It will come away from the non-stick surface along with the sandwich (and who doesn't love a piece of grilled cheese!).
To achieve the beautiful golden grill lines shown, the outer surfaces of the bread need to be lightly buttered or oiled if you prefer. You will find from experience that cooking time is normally 5 to 6 mintes, but it is not advisable to lift the lid too early, as if you want to continue cooking and replace the lid, your sandwich may move and the singular grill lines disturbed.
The simplicity of using the grill plates is that the sandwich can be pre-assembled and the whole thing lifted into place on the bottom plate with care. It is important however to close the top plate slowly ensuring nothing has moved before the lid is locked into place.
Once your sandwich is cooked switch off the appliance at the socket. NEVER lift your finished toastie out with your fingers. The plates will still be extremely hot! Always use wood or plastic tools. I use a plastic fish slice and the sandwich slides away from the non-stick surface easily.
Or you could try...
If you wanted to change things around with this tuna melt you could substitute the green peppers for any other kind of pepper or even diced chillies for a bit of heat.
Another possibility would be to use diced red onions or chives instead of the green peppers.
And of course, it doesn't have to be a tuna "cheddar" melt. A mature coloured cheddar is always my go to cheese, but you could equally use a Red Leicester or indeed any favourite of yours or even whatever you might have left in your fridge.
For another variation, try a teaspoon of tomato puree mixed with the mustard to add another layer of flavour to this delicious sandwich. (I prefer the puree in a tube. In fact I always have a tube of tomato puree in my fridge as a great addition to many a delicious snack and you can reseal and keep for ages in the fridge}.
Perfect with...
The Tuna Cheddar Melt with Green Peppers is perfect on it's own or as a snack.
On it's own, I find it best served with some fresh cherry tomatoes, just to add a bit of acidity to cut through those rich creamy tuna and cheese flavours, plus some nice, crisp lettuce or baby salad leaves on the side.
How does your sandwich maker compare?
For most of the recipes shared here I use my trusty Tower Deep Fill 3-in-1 Sandwich Maker, so obviously you may need to adjust your ingredients slightly if you are using a different appliance. Having said that, most sandwich makers are very similar in design and size, and the amount of each filling is a guide only and you can increase or decrease, add or subtract, according to your personal taste.
This tuna melt uses the interchangeable grill plates on the Tower Deep Fill 3-in-1 Sandwich Maker, but you could also use any grill or even a frying pan to achieve similar results (except you wouldn't get those golden grill lines with a frying pan!).
Never be afraid to experiment, and remember you won't always get the perfect result first time, so if at first you don't succeed try, try and try again. It's great fun!
If you want to check out some of the alternative 3-in-1 machines available check out our guide...
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