Tuna Melt Sandwich - Recipe

I don't make gooey, cheesy, Tuna Melts nearly enough. Maybe it's just too much of a good thing. 

A Tuna Melt is basically Grilled Cheese with Tuna Salad. My Tuna Melt recipe uses a simple Tuna Salad of drained canned tuna, mayo, pickle relish, and chopped onion. I have a great Loaded Tuna Salad a click away here (it has the addition of a chopped boiled egg and olives.) 

Tuna Salad ingredients are still cheap to get at my 99c only Store and Dollar Tree. Even regular grocery stores sell cans of tuna and pickle relish at bargain prices. Mayo is more expensive these days, but I often find small jars at my Dollar Tree.

I add American Cheese to my grilling Tuna Salad Sandwich. You can use any favorite slices of cheese. 

Experiment with any favorite bread for toasting. I get mine from the bakery bargain bin at Ralphs Grocery store. 

 

I toast the bread with a small pat of butter. You can use a butter substitute or no butter at all.

Making a Tuna Melt is simply delicious when you do it the 99 Cent Chef way.

                                                  Tuna Melt - VIDEO                               Play it here, video runs 3 minutes and 3 seconds.

My YouTube video link for viewing or embedding, just click here. 

Ingredients (about 2 sandwiches)

• 1 can tuna - a 5-ounce can "chunk." Drain the tuna of liquid. I press down the tuna with the can lid to squeeze out water - be careful as the can lid can be sharp. 
• American Cheese - 1 slice per sandwich. Okay to use any favorite including cheddar, Swiss, mozzarella, or pepper Jack.
• Onion - 1 tablespoon chopped. Purple, white, green, or yellow onion.
• Sweet Pickle Relish - 1 tablespoon. okay to use chopped pickle.
• Mayonnaise - 1 Tablespoon. Add more or less to suit your taste.
• Pepper to taste - about half a teaspoon. I find canned tuna salty enough, so I leave out the salt.

*For a can of "Solid" tuna double the amounts of onion, relish, and mayonnaise.

Directions

Fine-chop onion. It's okay to leave out the onion if you don't like it.

Drain one can of tuna. "Chunk" tuna which is loosely packed. If you use "Solid" tuna you will get twice as much in a can so you should almost double the amounts of chopped onion, pickle relish, and mayo. 

To a bowl add drained tuna and chopped onion.

Add one tablespoon of mayo. Okay to add a teaspoon at a time to reach desired creaminess. Mix all ingredients and taste. 

Add more mayonnaise if needed. I like to add black pepper but no salt, as I find canned tuna is salty enough.

Store Tuna Salad in the refrigerator until ready to use in a Tuna Melt. 

Grilling a Tuna Melt

To complete the recipe build and grill the Tuna Melt. I start with a pat of butter in a frying pan or stovetop grill over medium heat. It's okay to just toast bread without butter or oil.

When the butter is melted drag the bread slices through the butter. Now assemble the Tuna Melt.

With the buttered side down, I like to add a slice of cheese to the bread first. Next, I pile on some Tuna Salad. Finally, top it all with another lightly buttered slice of bread. 

Having the cheese on the bottom nearest the flame gets it to start melting-- that's what makes a Tuna Melt so special.

It only takes a few minutes to toast the bread, so peek under it as it cooks so you don't burn the sandwich. 

You may find Tuna Salad breaking down a little bit during toasting as it warms, so be careful when turning the sandwich during toasting as some Tuna Salad may spill out.

Croissant with Scrambled Eggs, Cheese & Ham Sandwich - Video Recipe

My latest Croissant Sandwich is loaded with ham, cheese, and eggs. If that is too much for you then slice the Croissant Sandwich in half to share. 

Because I use a store-bought pastry it's easy and quick to make a Croissant with Scrambled Eggs, Cheese & Ham Sandwich. It's a bit decadent to start the day this way...hey, you only live once!

And I get Croissants cheaply from my local Ralphs supermarket bargain bin. They may be a few days old, but because I like them warm they reheat to an almost fresh state, flakey on the outside and buttery soft on the inside. Since I get a great deal there is no reason to make my own Croissants from scratch...maybe one day I'll give it a shot. 

I like to buy a bag or two at a time as they freeze and defrost fine.

I still get eggs at my local Dollar Tree. I can get them anywhere from six eggs to a dozen per carton for a buck twenty-five (last year they cost a buck.) 

For cheese, I use good old American Cheese. You can use any type you like. I find American Cheese melts quickly and I actually like the flavor. Any soft cheese works best like Jack, Mozzarella, Colby, and Monterrey. Shredded cheese melts faster. I've yet to find a vegan cheese that is as flavorful as real cheese or cheese products and melts well. Cheap$kate cheeses frequently show up at my local 99c only Store.

Ham is still affordable especially when packages of sliced ham show up at my local 99c only Store. The packages hold thin-sliced ham, but that's okay for a breakfast sandwich that is already stuffed with cheese and scrambled eggs. I like it this way as a thick slice of ham overpowers the Croissant Sandwich.

Usually associated with the French, Croissants originated in mid-1800s Austria. The pastry is layered with butter so you get a puffy and airy interior with a hard flakey brown exterior.  

While not the same by any means, Flakey Biscuits in the can/cardboard roll give you a rough idea if you have never had a Croissant.

You can purchase Croissants filled with chocolate, feta cheese and spinach, along with many other sweets and savories. 

Croissants are now featured on breakfast menus, even in fast food joints like Jack in the Box's Supreme Croissant with scrambled eggs, cheese, ham, and bacon and they are pretty tasty, too.

I'll slice the Croissant lengthwise while they are at room temperature or when chilled. They may be too soft to slice when heated through

I reheat the Croissant on the stovetop in a pan for a minute on each side. A toaster or tabletop toaster oven works quite well, too. If I am heating up a few Croissants then I will heat them in a regular oven at 350 degrees for 5 minutes or so - they don't need to brown anymore, just heat through - so check on them frequently just in case - warm to the touch is enough. Of course, they are delicious at room temperature. 

I reheat my store-bought Croissants on the stovetop in a pan for a minute on each side. A toaster oven works quite well, too. If I am heating up a few Croissants then I will heat them in the oven at 350 degrees for 5 minutes or so - they don't need to brown anymore, just heat through - so check on them frequently just in case - warm to the touch is enough. Of course, they are delicious at room temperature.

I like my Croissants warm and plain, but lately, I've been making stuffed Breakfast Croissant Sandwiches. Check out my Scrambled Egg, Cheese & Ham Croissant Sandwich video below. There is nothing to it; just scrambled eggs anyway you like it, then add cheese and ham into a sliced-open Croissant. It's so quick and easy to do!

Croissant with Scrambled Eggs & Cheese Sandwich - Video      Play it here, video runs 3 minutes, 10 seconds.

My YouTube video link for viewing or embedding, just click here.

Ingredients

• 1 Croissant
• 1 or 2 Eggs -  It's up to you how many eggs for a Breakfast Croissant Sandwich.
• 1 Slice of Cheese - I use American cheese, but it's okay to use any favorite cheese.
• 1 Slice of Ham - I buy cheap sliced ham that is used for sandwiches.
•  1 Teaspoon Vegetable Oil - for scrambling eggs.

*Since Croissants are so buttery I don't add any oil or butter to the heating grill. I've found they will not stick to a pan. 

Directions

Slice open a Croissant through the middle. You can slice all the way through or just enough to add the scrambled egg.

Scramble an egg or two any way you like. Lately, I just add a little oil to a non-stick frying pan and scramble eggs. You can mix eggs in a bowl first if you like.

I stir eggs the whole time until firm, but slightly moist. You can add a slice of cheese now or when you make the sandwich.

Place sliced Croissant on a heating grill or frying pan. Remove scrambled eggs and add them with cheese to the sliced-open Croissant. 

Add a slice of ham. I like to use thin-sliced ham that you make sandwiches with.

Close the Croissant and heat each side for about one minute, or until Croissant is warm to the touch. You are not browning the Croissant Sandwich, just heating it through.

You can also heat the Croissant (slice lengthwise first) in a toaster or tabletop toaster oven. You do need to watch it closely as it is easy to burn the Croissant. 

You can also preheat the Croissant. You can serve the Breakfast Sandwich without heating the Croissant if it is freshly baked or not too many days old.

Again, you can fill the Croissant with one or two scrambled eggs -- it's up to you depending on how hungry you are, and if the eggs are small or extra-large ones.

Croissant with Scrambled Eggs & Cheese Sandwich - Video Recipe

A cheezy morning is always a great way to start the day. What I mean is a Croissant with scrambled eggs and a slice of melty American cheese. Now that's a breakfast sandwich you can sink my teeth into.

Because I use a store-bought pastry it's easy and quick to make a Croissant with Scrambled Eggs & Cheese Sandwich. It's a bit decadent to start the day this way...hey, you only live once!

And I get Croissants cheaply from my local Ralphs supermarket bargain bin. They may be a few days old, but because I like them warm they reheat to an almost fresh state, flakey on the outside and buttery soft on the inside. Since I get a great deal there is no reason to make my own Croissants from scratch...maybe one day I'll give it a shot. 

I like to buy a bag or two at a time as they freeze and defrost fine.

I still get eggs at my local Dollar Tree. I can get them anywhere from six eggs to a dozen per carton for a buck twenty-five (last year they cost a buck.) 

For cheese, I use good old American Cheese. You can use any type you like. I find American Cheese melts quickly and I actually like the flavor. Any soft cheese works best like Jack, Mozzarella, Colby, and Monterrey. Shredded cheese melts faster. I've yet to find a vegan cheese that is as flavorful as real cheese or cheese products and melts well. Cheap$kate cheeses frequently show up at my local 99c only Store.

Usually associated with the French, Croissants originated in mid-1800s Austria. The pastry is layered with butter so you get a puffy and airy interior with a hard flakey brown exterior. 

While not the same by any means, Flakey Biscuits in the can/cardboard roll give you a rough idea if you have never had a Croissant.

You can purchase Croissants filled with chocolate, feta cheese and spinach, along with many other sweets and savories. 

Croissants are now featured on breakfast menus, even in fast food joints like Jack in the Box's Supreme Croissant with scrambled eggs, cheese, ham, and bacon and they are pretty tasty, too. 

I'll slice the Croissant lengthwise while they are at room temperature or when chilled. They may be too soft to slice when heated through

I reheat the Croissant on the stovetop in a pan for a minute on each side. A toaster or tabletop toaster oven works quite well, too. If I am heating up a few Croissants then I will heat them in a regular oven at 350 degrees for 5 minutes or so - they don't need to brown anymore, just heat through - so check on them frequently just in case - warm to the touch is enough. Of course, they are delicious at room temperature.

I like my Croissants warm and plain, but lately, I've been making stuffed Breakfast Croissant Sandwiches. Check out my Scrambled Egg & Cheese Croissant Sandwich video below. There is nothing to it; just scrambled eggs anyway you like it, add cheese then fill up a sliced-open Croissant.

Check back for my next Breakfast Croissant recipe video when I add a slice of ham on top of the scrambled eggs and cheese. Again, it's so quick and easy to do! 

Croissant with Scrambled Eggs & Cheese Sandwich - Video    Play it here, video runs 2 minutes, 17 seconds.

My YouTube video link for viewing or embedding, just click here.

Ingredients

• 1 Croissant
• 1 or 2 Eggs -  It's up to you how many eggs for a Breakfast Croissant Sandwich.
• 1 Slice of Cheese - I use American cheese, but it's okay to use any favorite cheese.
•  1 Teaspoon Vegetable Oil - for scrambling eggs.

*Since Croissants are so buttery I don't add any oil or butter to the heating grill. I've found they will not stick to a pan. 

Directions

Slice open a Croissant through the middle. You can slice all the way through or just enough to add the scrambled egg.

Scramble an egg or two any way you like. Lately, I just add a little oil to a non-stick frying pan and scramble eggs. You can mix eggs in a bowl first if you like. 

I stir eggs the whole time until firm, but slightly moist. You can add a slice of cheese now or when you make the sandwich.

Place sliced Croissant on a heating grill or frying pan. Remove scrambled eggs and add them with cheese to the sliced-open Croissant. 

Close the Croissant and heat each side for about one minute, or until Croissant is warm to the touch. You are not browning the Croissant Sandwich, just heating it through. 

You can also heat the Croissant (slice lengthwise first) in a toaster or tabletop toaster oven. You do need to watch it closely as it is easy to burn the Croissant.  

You can also preheat the Croissant. You can serve the Breakfast Sandwich without heating the Croissant if it is freshly baked or not too many days old.

Again, you can fill the Croissant with one or two scrambled eggs -- it's up to you depending on how hungry you are, and if the eggs are small or extra-large ones.