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  • Writer's pictureAnthony DeNovellis

Jacked Up Tuna Melt


½ cup mayonnaise

1 tsp red wine vinegar

¼ tsp each granulated garlic, onion powder, and cracked black pepper

¼ cup small diced celery, about 1 stalk 

¼ cup small diced red onion, about ¼ of an onion 

½ cup small diced dill pickle, or dill pickle relish 

4 oz Cache Valley ® Monterey Jack Cheese, small diced

3 4-oz Cans solid tuna, drained

10 large slices multigrain bread 

2 Roma tomatoes, sliced thin

Step 1

In a large bowl, whisk together the mayo, red wine vinegar, and spices. Fold in the onion, celery, pickle or relish, and diced Monterey Jack, stirring until everything is just coated. Fold in the tuna just until everything is combined, then cover and refrigerate for at least 1 hour, or overnight. 

Step 2

Heat the oven to 350°, and line a baking sheet with foil or parchment. 

Toast the multigrain bread (in the oven or the toaster) until lightly crisp and brown. 

Step 3

Build the sandwiches:

On each slice of toasted bread, place one slice of Pepper Jack cheese, spread ¼ cup of tuna salad on that, top with two slices of tomato, and one more slice of Pepper Jack Cheese. Arrange neatly on the lined baking tray, about 2 inches apart. 

Step 4

Bake the sandwiches for 5-8 minutes, until the cheese is melted to your liking. Remove from the oven and allow to cool for 2 minutes before serving. 

Serve with a crisp dill pickle and potato chips. 


This recipe can be made one sandwich at a time in a toaster oven. Make the full tuna salad, and then build as many sandwiches as you need. The tuna salad will keep for up to five days in the refrigerator. 

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