Best Grilled Cheese Tuna On Rye Recipes

BEST TUNA MELT (NEW JERSEY DINER STYLE)

Best Tuna Melt (New Jersey Diner Style) image

If you order a tuna melt in a New Jersey diner, you'll get something very similar to this! My method of topping the tuna salad with cheese FIRST, then tomato and more cheese, keeps the toppings from sliding off the bread.

Provided by COOKINGIRLLJ

Categories Seafood Fish Tuna

Time 15m

Yield 4

Number Of Ingredients 12

Ingredients

2 (5 ounce) cans tuna, drained
¼ cup mayonnaise
¼ cup finely chopped celery
1 ½ tablespoons finely chopped onion
1 tablespoon chopped parsley
¾ teaspoon red wine vinegar
1 pinch salt
1 pinch freshly ground black pepper
4 slices seedless rye bread
8 slices ripe tomato
8 slices Swiss cheese
paprika, for garnish

Steps:

Preheat the oven broiler.
In a bowl, mix the tuna, mayonnaise, celery, onion, parsley, and vinegar. Season with salt and pepper.
Place the rye bread slices on a baking sheet, and broil 1 minute in the preheated oven, until lightly toasted. Remove from heat, and spread with the tuna salad. Place 1 cheese slice over the tuna salad on each piece of bread, layer with a tomato slice, and top with remaining cheese slices.
Return layered bread to the preheated oven, and broil 3 to 5 minutes, until cheese is melted.

Nutrition Facts : Calories 484.2 calories, Carbohydrate 22.1 g, Cholesterol 76.3 mg, Fat 28.4 g, Fiber 2.9 g, Protein 34.8 g, SaturatedFat 12.1 g, Sodium 478.2 mg, Sugar 3.9 g

GOURMET GRILLED CHEESE ON RYE

Gourmet Grilled Cheese on Rye image

Savory grilled cheese with a little extra decadence. In my family, we all have different tastes. This recipe is to my liking, but please feel free to experiment with different types of cheese and seasonings.

Provided by spatulove

Categories Main Dish Recipes Sandwich Recipes Grilled Cheese

Time 30m

Yield 4

Number Of Ingredients 7

Ingredients

2 tablespoons grapeseed oil
½ red onion, thinly sliced
8 slices German rye bread
salt and ground black pepper to taste
4 slices smoked Gouda cheese
4 slices provolone cheese
¼ cup marinated artichoke hearts, drained and chopped

Steps:

Heat grapeseed oil in a large skillet over medium heat; saute onion until softened and slightly browned, 5 to 10 minutes. Transfer onion to a small bowl, reserving the oil in the skillet.
Lightly brush each bread slice with grapeseed oil from the skillet and season with salt and pepper. Arrange half the bread slices, oil-side down, in the skillet. Top each bread slice with 1 slice Gouda cheese, 1 slice provolone cheese, artichoke hearts, and onion; top with remaining bread slices, oil-side up.
Cook sandwiches until bread is browned and crispy and cheeses are melted, about 4 minutes per side. Slice each sandwich in half to serve.

Nutrition Facts : Calories 437.2 calories, Carbohydrate 34.3 g, Cholesterol 51.5 mg, Fat 24.6 g, Fiber 4.2 g, Protein 20.1 g, SaturatedFat 10.8 g, Sodium 969.8 mg, Sugar 3.8 g

TUNA MELT

Tuna Melt image

Legend has it that the tuna melt was accidentally invented in the 1960s at the Woolworth's lunch counter in Charleston, S.C., when the cook didn't notice that a bowl of tuna salad had tipped over onto a grilled cheese. We may never know if this story is true, but there's no doubt that the tuna melt has become a classic American diner food. This recipe adds chopped cornichons and whole-grain mustard for a satisfying crunch and vinegary element. Extra-sharp Cheddar is a must, and as with grilled cheese, the key to achieving perfectly melted cheese and golden bread is to toast the sandwich over medium-low heat. If you prefer an open-face tuna melt, skip the top piece of bread and place the sandwich on a sheet pan under the broiler until the cheese melts.

Provided by Lidey Heuck

Categories dinner, easy, lunch, weeknight, sandwiches, main course

Time 15m

Yield 4 servings

Number Of Ingredients 12

Ingredients

3 (6-ounce) cans solid, water-packed tuna, drained
3/4 cup mayonnaise
1/4 cup finely chopped cornichons or small kosher dill pickles
3 tablespoons minced red onion
2 tablespoons lemon juice
1 packed tablespoon minced fresh dill (optional)
2 teaspoons whole-grain mustard
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
8 slices rye or sourdough bread, cut 1/2-inch thick
8 sandwich slices extra-sharp Cheddar (or 6 ounces shredded)
4 tablespoons softened unsalted butter, plus more as needed

Steps:

Place the tuna in a medium bowl and flake with a fork. Add the mayonnaise, cornichons, red onion, lemon juice, dill (if using), mustard, salt and pepper. Mix well.
Depending on the size of your bread, spoon 1/3 to 1/2 cup tuna salad on each of four slices of bread, heaping it in the middle slightly. Divide the cheese among the sandwiches, tearing and arranging the cheese to fit neatly. Place a piece of bread on top of each and generously spread the top piece of each sandwich with about 1/2 tablespoon butter.
Heat a 10-inch skillet over medium-low. Place two sandwiches, buttered-side down, in the skillet, and cook for 3 to 4 minutes, until the bottom pieces of bread are golden brown.
Meanwhile, spread the top of the each sandwich with another 1/2 tablespoon butter. Carefully flip the sandwiches, turn the heat to low, and cook for 3 to 4 more minutes, until the bottoms are browned and the cheese is melted. Repeat with the remaining two sandwiches and serve immediately.