THE RECIPE JOURNAL · Lunch
Dill and Lemon Tuna Melt Sandwiches
This tasty sandwich combines zesty lemon and fresh dill with creamy tuna for a bright, flavorful twist on a classic favorite. It’s quick to make and perfect for a satisfying lunch or easy dinner.
FROM THE KITCHEN • Dill and Lemon Tuna Melt Sandwiches
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by placing your oven rack about 6 inches from the broiler and preheat it. Lay the bread slices out in a single layer on a baking sheet, then pop them under the broiler just long enough to toast both sides lightly—about a minute per side should do it. While the bread is toasting, mix together the tuna, mayonnaise, lemon juice, lemon zest, and dill in a bowl until everything is well combined. Once the bread is toasted, spread the tuna mixture evenly over each slice. Then, add a few tomato slices on top and finish with a generous layer of Swiss cheese. Put the baking sheet back under the broiler and watch it carefully until the cheese melts and bubbles, which should take around 3 to 5 minutes. Once it’s all melted and delicious, take them out and enjoy!
Why you’ll love it
This sandwich combines bright, fresh flavors with creamy texture. The dill and lemon add a zesty twist that lifts the classic tuna melt. It’s quick to make and perfect for a satisfying lunch or light dinner.
How to serve
Serve with a side of crisp green salad or some crunchy pickles. A bowl of tomato soup also pairs nicely to make a cozy meal. Add a few lemon wedges on the side for an extra citrus kick.
Storage & leftovers
Store any leftover tuna mixture in an airtight container in the fridge for up to two days. Keep the sandwich components separate and assemble just before eating to maintain the bread’s crunch. Reheat gently in a toaster oven to avoid sogginess.
