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Tuna Melt on Ciabatta

The classic blend of tuna salad with melted sharp cheese, served open-face on crusty bread. | Share

Melt sandwiches have been on menus at traditional America diners as far back as the 1940s. The idea of melts is a variation of the grilled cheese sandwich. This recipe gives that basic tuna melt, an open-face lift thanks to a few extra ingredients and some crusty bread.

A traditional mid 20th century American diner. Photo: Spencer Davis

Using a sharper or older cheese like sharp American Wisconsin Cheddar, Canadian Aged Cheddar, Swiss or Muenster will impart a delicious rich flavour. The melted cheese will also help all the topping ingredients stick to the bread.

I like to use Ciabatta bread sliced lengthwise. Buy a ciabatta baguette then cut off about 10 inches. Now cut this piece lengthwise. You’ll now place these 2 pieces, crusty side down on a baking tray lined with parchment paper. Spread the tuna mixture over the tops of the bread pieces. 

tuna melt

Tuna Melt on Ciabatta

Kevin Lamoureux
The classic blend of tuna salad with melted sharp cheese, served open-face on crusty bread.
5 from 1 vote
Prep Time 5 minutes
Cook Time 14 minutes
Course lunch
Cuisine American
Servings 2
Calories 529 kcal


  • 1 (170g, 5 oz) can of tuna drained
  • ½ cup sweet red pepper diced
  • ½ cup dill pickle finely chopped
  • ½ rib celery diced
  • 1 green onion chopped
  • 1 cup grated sharp cheddar cheese medium or old
  • 3 tbsp mayonnaise
  • ½ tsp black pepper fresh ground
  • 2, 10- inch slices of Ciabatta crusty white bread


  • Preheat oven to 450 F
  • Mix all ingredients except the bread.
  • Spread the mixture over the bread slices on a baking sheet with parchment paper
  • Bake for 10 to 12 minutes
  • Broil for 2 minutes


You can substitute french baguette bread.
Per serving
Calories: 529kcal | Carbohydrates: 18g | Protein: 30g | Fat: 37g | Saturated Fat: 13g | Fiber: 2g | Sugar: 4g | Iron: 1mg
Keyword Tuna Melt

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