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Crispy Tuna Melt Panini

Crispy Tuna Melt Panini

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.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 servings
Calories: 760
Ingredients Method Notes

Ingredients
  

  • 1 5 oz can tuna, drained very well
  • 3 tablespoon mayonnaise
  • 1 teaspoon Dijon mustard optional, recommended
  • 1 tablespoon chopped pickles or relish
  • 1 teaspoon pickle juice or lemon juice optional, recommended
  • 1 tablespoon finely diced celery
  • 1 tablespoon finely diced red onion or shallot
  • ¼ teaspoon garlic powder
  • Black pepper to taste
  • Salt only if needed after tasting

Method
 

  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 tablespoon mayo. Stir in 1 teaspoon Dijon (optional), 1 tablespoon pickles/relish, and 1 teaspoon pickle juice or lemon (optional). Add 1 tablespoon celery, 1 tablespoon red onion, ¼ teaspoon 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. Place one slice of bread down (buttered side OUT).
  6. Spread half the tuna salad evenly.
  7. Optional tomato (pat dry first).
  8. Place 2 slices of Muenster side-by-side to cover the tuna.
  9. Close with the second slice of bread (buttered side OUT).
  10. Press. Cook 4–6 minutes until the bread is deep golden and the cheese is fully melted.
  11. Rest, slice, serve. Rest 1 minute before cutting so the melt sets and doesn’t slide out.

Notes

Storage & Meal Prep
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.