Why This Recipe Works

We employ oil-packed tuna enriched with both mayo and the flavorful oil from the can and cut with plenty of Dijon mustard and lemon juice. Toasting the sandwiches open-faced on a rimmed baking sheet under the broiler meant we could make four melts simultaneously. Sandwiching a thick slab of iceberg lettuce, as well as tangy bread-and-butter pickle chips, between the cheese–tuna salad melt and the top slice of bread added fresh, juicy crunch and impressive stature.

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Before You Begin

This recipe uses the oil from the tuna can; do not substitute water-packed tuna. Coating the outside of the bread with mayonnaise encourages browning, but the layer should be very thin.

Instructions

for the tuna salad

Add tuna and reserved oil to large bowl. Flake tuna with fork. Add celery, mayonnaise, mustard, lemon juice, pepper, and salt and stir until evenly combined. Set aside. (Tuna salad can be refrigerated for up to 3 days.)

for the sandwiches

Adjust oven rack 12 inches from broiler element and heat broiler. Set wire rack in rimmed baking sheet and arrange bread in single layer on rack. Spread mayonnaise on 1 side of each slice of bread (layer of mayonnaise will be very thin and will not fully coat bread). Broil bread, mayonnaise side up, until toasted and spotty brown, 2 to 3 minutes.

Remove 4 slices from rack and set aside. Flip remaining 4 slices so untoasted side is up. Top each slice with one-quarter of tuna salad followed by 1 slice of cheese. Return to broiler and broil until cheese is melted and bubbly, 1 to 2 minutes.

Cut lettuce in half. Lay 1 half, cut side down, on cutting board and cut off four 1-inch-thick slabs (reserve remaining lettuce for another use). Top each melt with 1 slab of lettuce followed by 6 bread-and-butter pickles and reserved toasted bread. Transfer sandwiches to cutting board, cut in half, and serve.