My Favorite Tuna Melt
This pressure-cooked and oven-finished tuna melt layers creamy tuna salad with melty cheddar on crispy buttery sourdough for maximum comfort and flavor.
Equipment
- 1 Mixing bowl Medium size
Ingredients
Main Ingredients
- 2 8-oz cans chunk light tuna drained well
- ½ cup mayonnaise creamy
- ½ cup chopped pickle
- ¼ cup finely chopped onion
- ¼ cup celery
- 1 teaspoon yellow mustard
- ½ teaspoon dried dill
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- butter for pan frying bread
- 8 slices sourdough bread
- 8 slices cheddar cheese
Instructions
Instructions
- Preheat oven to 375°F for final toast.
- In a bowl, mix tuna, mayo, pickle, onion, celery, mustard, dill, garlic powder, salt, and pepper.
- Lightly toast sourdough slices in a pan with butter until golden.
- Spread a generous scoop of tuna mixture on half the toasted bread slices.
- Top tuna with a slice of cheddar cheese.
- Close sandwiches with remaining bread slices.
- Place sandwiches inside pressure cooker without overcrowding.
- Cook on high pressure for 5 minutes and do a slow pressure release.
- Transfer sandwiches to a baking sheet and bake for 10–15 minutes until cheese melts and edges crisp.
Notes
To reheat, wrap sandwiches in foil and bake until crispy and warm. Store leftovers wrapped in fridge for up to 3 days or freeze for up to 1 month.