The trapped heat will help the cheese melt evenly. Top the bread with two slices of cheddar, then cover the skillet with a lid. Mayo is also easily spreadable when cold, and who wants to wait around for butter to soften when all you want is a quick sandwich? Put a lid on itįor a sandwich that’s crispy, cheesy, and golden brown, start by placing your bread (I like a hearty sourdough) mayonnaise-side down in a skillet over medium-low heat. The condiment is made with vegetable oil, which has a higher smoke point than butter, so your kitchen won’t erupt in smoke before the bread is properly toasted and the cheese is properly melted. Mayonnaise is my preferred fat when I’m making grilled cheese or a tuna melt. Instead of adding dill pickles as a garnish, I incorporate chopped pickles into the salad, along with a few tablespoons of crunchy diced celery, some salt and pepper, and a quarter cup of mayonnaise for a salad that’s balanced in both taste and texture. The tuna salad in a melt should be good enough to stand on its own, even without the cheese or toasted bread. Add some crunch and acid to your tuna salad Buying solid tuna (as opposed to chunk) allows you to flake tuna to the size you want and results in a salad with better texture. Look for sustainably fished tuna that’s caught by pole and line, or brands with a Marine Stewardship Council label. I prefer using olive-oil-packed tuna, which is richer in flavor and much more moist than water-packed tuna. Though making a tuna melt isn’t difficult, the tips below will help you make a truly stellar one. Over the years, it has become one of my go-to meals when I’m looking for something easy and comforting. Those tuna melts are so embedded in my memory that I think of them each time I make the sandwich.