Crispy Tuna Melt Panini (Muenster Cheese) | Panini Press

This crispy tuna melt panini uses a punchy tuna salad (mayo, Dijon, pickles, celery, red onion) and melty Muenster on big panini bread. Panini press-ready in 15 minutes.

Pickle juice (or lemon) is the secret to a better tuna melt. It boosts flavor without adding more mayo or salt.

Resting 1 minute after pressing reduces cheese “slide.” It sets the melted cheese so the sandwich slices cleanly.

FAQs

  1. What’s the best tuna for a tuna melt panini?
    Solid white albacore has a firmer texture; light tuna tastes softer and mixes easier. Both work.

  2. How do I keep a tuna melt panini from getting soggy?
    Drain tuna very well, keep tomato dry, and preheat the panini press fully.

  3. Can I use tuna in oil instead of water?
    Yes. Drain it well. Tuna in oil tastes richer, so you may want less mayo.

  4. Do I have to use Dijon mustard?
    No, but it adds depth. If you skip it, use pickle juice or lemon so it doesn’t taste flat.

  5. Pickle juice or lemon juice—what’s better?
    Pickle juice tastes classic deli-style; lemon tastes brighter and cleaner.

  6. Can I use sweet relish instead of dill pickles?
    Yes. It makes the tuna salad slightly sweet, which some people love.

  7. Why add celery and red onion?
    Celery adds crunch; red onion adds bite and balance against the cheese.

  8. What’s the best cheese for a tuna melt panini?
    Muenster melts smoothly and stays creamy without overpowering the tuna.

  9. Can I stack the cheese instead of placing it side-by-side?
    You can, but side-by-side covers big bread better and melts evenly.

  10. Can I add tomato?
    Yes—slice it thin and pat dry to protect the crunch.

  11. What panini bread works best?
    Thick, sturdy panini bread or a split panini roll holds up best under pressure.

  12. Butter or mayo on the outside—what’s better?
    Both work. Mayo browns evenly; butter tastes classic.

  13. How long do I cook a tuna melt in a panini press?
    Usually 4–6 minutes, depending on bread thickness and press heat.

  14. How do I know when it’s done?
    Deep golden bread and visibly melted cheese at the edges.

  15. Can I make this without a panini press?
    Yes. Cook in a skillet over medium-low heat and press with a heavy pan.

  16. Can I make the tuna salad ahead of time?
    Yes, up to 3 days. Assemble and press fresh for the best texture.

  17. How do I store leftovers?
    Store tuna salad separately if possible. Reheating a pressed sandwich works but won’t be as crisp.

  18. How do I reheat a tuna melt panini?
    Panini press for 2–3 minutes until hot and crisp.

  19. Can I use Greek yogurt instead of mayo?
    Yes, but it will taste tangier and less rich. Consider adding a little extra relish.

  20. What’s the main flavor mistake people make with tuna melts?
    Not adding acid and crunch—without pickles/lemon and celery/onion, it tastes bland.

Make it

Crispy Tuna Melt Panini (Muenster Cheese) | Panini Press

If your tuna melt has ever tasted flat or turned soggy, this fixes it. The tuna salad gets crunch and tang from celery, red onion, pickles, and a splash of pickle juice (or lemon), then it gets pressed on big panini bread until the outside is crisp and the Muenster is fully melted.

Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 2 large sandwiches

Ingredients

Tuna Salad

  • 1 (5 oz) can tuna, drained very well

  • 3 tbsp mayonnaise

  • 1 tsp Dijon mustard (optional, recommended)

  • 1 tbsp chopped pickles or relish

  • 1 tsp pickle juice or lemon juice (optional, recommended)

  • 1 tbsp finely diced celery

  • 1 tbsp finely diced red onion (or shallot)

  • 1/4 tsp garlic powder

  • Black pepper, to taste

  • Salt, only if needed after tasting

Sandwich

  • 4 slices panini bread (or 1 large panini loaf split into 2)

  • 4 slices Muenster cheese (2 per sandwich, placed side-by-side)

  • 1–2 tbsp softened butter or mayonnaise (for the outside of the bread)

Optional: thin tomato slices, patted dry

Instructions

  1. Preheat the panini press.
    Let it fully heat before cooking so the bread crisps instead of steaming.

  2. Make the tuna salad.
    Drain the tuna aggressively (press out liquid). Add tuna to a bowl and mix in 3 tbsp mayo. Stir in 1 tsp Dijon (optional), 1 tbsp pickles/relish, and 1 tsp pickle juice or lemon (optional). Add 1 tbsp celery, 1 tbsp red onion, 1/4 tsp garlic powder, and black pepper.
    Taste it. Add salt only if needed.

  3. Prep the bread.
    Spread a thin layer of butter or mayo on the outside of each slice of panini bread.

  4. Assemble (your exact build).
    For each sandwich:

    • Place one slice of bread down (buttered side OUT).

    • Spread half the tuna salad evenly.

    • Optional tomato (pat dry first).

    • Place 2 slices of Muenster side-by-side to cover the tuna.

    • Close with the second slice of bread (buttered side OUT).

  5. Press.
    Cook 4–6 minutes until the bread is deep golden and the cheese is fully melted.

  6. Rest, slice, serve.
    Rest 1 minute before cutting so the melt sets and doesn’t slide out.

Kelvin’s Tips (so it comes out right every time)

  • Drain the tuna hard. Wet tuna is the #1 reason tuna melts go soggy.

  • Spread the tuna thinner on big bread. Thick tuna in the center melts slower and steams the inside.

  • Pickle juice (or lemon) matters. It gives the “sharp” flavor you normally get from cheddar.

  • If your press runs hot: cook closer to 4 minutes. If the bread is thick: 6 minutes.

Variations

  • More tang: add another 1 tsp pickle juice or lemon (don’t drown it).

  • More crunch: increase celery to 2 tbsp.

  • Spicy version (only if you actually use it): swap Muenster for pepper jack.

What to Serve With It

  • Dill pickle spears

  • Potato chips

  • Simple salad with vinaigrette (cuts the richness)

Storage & Make-Ahead

  • Tuna salad keeps up to 3 days refrigerated in a sealed container.

  • For best texture, store tuna salad separately and press sandwiches fresh.

Nutrition Facts (Estimated)

Per 1 sandwich (1/2 of recipe) — estimates vary by bread and cheese brand and how much butter/mayo is used outside.

  • Calories: ~760

  • Protein: ~43g

  • Carbs: ~56g

  • Fat: ~42g

  • Saturated Fat: ~16g

  • Fiber: ~2g

  • Sugar: ~4g

  • Sodium: ~1,200mg

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