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Sheet Pan Tuna Melts: A Crispy, Cheesy Classic Made Easy
Sheet Pan Tuna Melts are the ultimate upgrade to the classic tuna sandwich—crispy, cheesy, comforting, and unbelievably easy to make. By baking them all at once on a single sheet pan, you get perfectly toasted bread, creamy tuna filling, and bubbly melted cheese without standing over the stove flipping sandwiches one by one.
Tuna melts have long been a staple of diners, lunch counters, and home kitchens. They’re beloved for their simplicity and satisfying combination of flavors. This oven-baked version keeps everything you love while making the process faster, cleaner, and ideal for feeding a crowd or hungry family.
What makes sheet pan tuna melts especially appealing is how customizable they are. You can use your favorite bread, adjust the seasoning, add tomatoes or pickles, or swap cheeses to suit your taste. Whether you’re making a quick weeknight dinner, a cozy weekend lunch, or a casual game-day meal, this recipe delivers every time.
Why You’ll Love These Sheet Pan Tuna Melts
- One-pan recipe with minimal cleanup
- Crispy bread and perfectly melted cheese
- Great for families or meal prep
- Classic comfort food made modern
- Ready in under 30 minutes
They’re nostalgic, satisfying, and incredibly easy to pull together.
Ingredients
- 4 cans (5 oz each) tuna, drained well
- ½ cup mayonnaise
- 1 celery stalk, finely diced
- 2 tbsp red onion, finely minced
- 1 tbsp Dijon mustard
- ½ tsp salt
- ½ tsp black pepper
- 8 slices sandwich bread (sourdough or wheat)
- 2 tbsp butter, softened
- 8 slices cheddar or Swiss cheese
- Fresh parsley, for garnish (optional)
Instructions
- Preheat oven to 400°F (205°C). Line a large sheet pan with parchment paper.
- In a bowl, combine tuna, mayonnaise, celery, red onion, Dijon mustard, salt, and black pepper. Mix until well combined.
- Arrange bread slices on the sheet pan and lightly butter one side of each slice.
- Flip bread butter-side down and toast in the oven for 5 minutes.
- Remove from oven and spoon tuna mixture evenly onto each slice.
- Top each with a slice of cheese.
- Return sheet pan to the oven and bake for 8–10 minutes, until cheese is melted and bubbly.
- For extra browning, broil for 1–2 minutes, watching closely.
- Garnish with chopped parsley and serve hot.
Sheet Pan Tuna Melts
Crispy oven-baked tuna melt sandwiches topped with creamy tuna salad and melted cheese, made all at once on a sheet pan.
Ingredients
Equipment
Method
- Toast buttered bread briefly on a sheet pan.
- Mix tuna filling ingredients.
- Top bread with tuna mixture and cheese.
- Bake until cheese is melted and bubbly.
Notes
Serve immediately for best texture.
Tips for the Best Tuna Melts
- Drain tuna thoroughly: Excess moisture makes soggy melts
- Toast bread first: Ensures crispy bottoms
- Use sturdy bread: Sourdough holds up best
- Broil briefly: Adds golden, bubbly cheese
Variations and Add-Ins
- Classic diner style: Add sliced tomato before the cheese
- Pickle lovers: Stir chopped pickles or relish into the tuna
- Spicy: Add hot sauce or jalapeños
- Healthier: Swap Greek yogurt for part of the mayo
- Cheese swap: Try provolone, mozzarella, or pepper jack
Serving Suggestions
Serve Sheet Pan Tuna Melts with:
- Tomato soup
- Crispy oven fries
- Side salad or coleslaw
- Pickles or potato chips
Storage and Reheating
Tuna melts are best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days. Reheat in the oven or air fryer to restore crispness. Avoid microwaving if possible.
Why the Sheet Pan Method Works
Baking tuna melts on a sheet pan allows even heat circulation, crisping the bread while gently melting the cheese. It’s faster, cleaner, and more consistent than stovetop cooking—especially when making multiple sandwiches.