Breakfast, brunch and all things good · Dinner · Snack time

Open faced tuna melt sandwich


This open faced tuna melt sandwich is totally my solo lady lunch sandwich. Also know as the ‘please don’t come near me for the next 5 hours’ sandwich. I’m fully aware that the tuna melt is like the Hawaiian of the pizza world. But I don’t care! I LOVE Hawaiian pizza, and I love tuna melt sandwiches.

This sandwich is thrown together so quickly. It’s got melty cheese, crispy bread, sour capers and pimped up tuna (with no mayo in sight). What is not to love?

We don’t need many ingredients and if you’re like me who pretty much only has lemons and mustard in your fridge then you are good to go!


We take tuna, capers, fresh parsley, mustard to taste, a dollop of creme fraiche, squeeze of lemon, plenty of pepper, melty cheese and your favourite fresh bread.


A lick of mustard (I love that phrase) goes on to each side of our roll. In a bowl we throw the tuna, chopped parsley, capers, a squeeze of lemon, pepper and a dash of creme fraiche. I’m not the biggest fan of mayo unless it’s along side some hot fries. I know it makes no sense. But creme fraiche is not only a healthier alternative, it also adds a bit of tang which I think this sandwich needs.


Once our tuna has topped our bread it’s time to melt that cheese! We stick our sandwiches under the grill till it get’s all bubbly. I like to add a final squeeze of lemon just to brighten the whole thing up.


Ingredients makes one solo lady sandwich

1 ciabatta roll, sliced in half

1 teaspoon of mustard (or to taste)

1 can of tuna, drained

3 sprigs of fresh parsley, finely minced

2 teaspoons of capers, drained and diced

1/2 lemon, juice only

1 tablespoon creme fraiche

Good grind of pepper

2 slices of swiss cheese


  1. Split the mustard evenly between the two halves of the roll and spread to cover.
  2. In a separate bowl, mix together the tuna, parsley, capers, most of the lemon juice, creme fraiche and plenty of pepper. Turn your grill on to heat.
  3. Split the tuna mixture evenly between the two halves of the roll and spread out.
  4. Top each half with a slice of cheese and place under the grill till the cheese has melted and starts to bubble slightly. Keep an eye on it to make sure it doesn’t burn.
  5. Take out from under the grill and leave to cool slightly. Sprinkle of the remaining lemon juice. Dig in.

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