Jacked Up Tuna Melt

Jacked Up Tuna Melt sandwich




  • ½ cup mayonnaise
  • 1 tsp red wine vinegar
  • ¼ tsp each granulated garlic, onion powder, and cracked black pepper
  • ¼ cup small diced celery, about 1 stalk
  • ¼ cup small diced red onion, about ¼ of an onion
  • ½ cup small diced dill pickle, or dill pickle relish
  • 4 oz Cache Valley ® Monterey Jack Cheese, small diced
  • 3 4-oz Cans solid tuna, drained
  • 10 large slices multigrain bread
  • 2 pkg Cache Valley ® Pepper Jack Slices
  • 2 Roma tomatoes, sliced thin


  • In a large bowl, whisk together the mayo, red wine vinegar, and spices. Fold in the onion, celery, pickle or relish, and diced Monterey Jack, stirring until everything is just coated. Fold in the tuna just until everything is combined, then cover and refrigerate for at least 1 hour, or overnight.
  • Heat the oven to 350°, and line a baking sheet with foil or parchment.
    Toast the multigrain bread (in the oven or the toaster) until lightly crisp and brown.
  • Build the sandwiches:
    On each slice of toasted bread, place one slice of Pepper Jack cheese, spread ¼ cup of tuna salad on that, top with two slices of tomato, and one more slice of Pepper Jack Cheese. Arrange neatly on the lined baking tray, about 2 inches apart.
  • Bake the sandwiches for 5-8 minutes, until the cheese is melted to your liking. Remove from the oven and allow to cool for 2 minutes before serving.
    Serve with a crisp dill pickle and potato chips.


  • This recipe can be made one sandwich at a time in a toaster oven. Make the full tuna salad, and then build as many sandwiches as you need. The tuna salad will keep for up to five days in the refrigerator.

Author Bio

Chef Anthony DeNovellis

Anthony DeNovellis – Limitless Chef https://www.limitlesschef.com/

Anthony DeNovellis is a private chef, caterer, and instructor with a passion for whole food, plant-based cuisine, whose love for cooking and teaching took root in his childhood kitchen, where he learned the skill of cooking from the heart.
As a chef, Anthony is dedicated to crafting and sharing meals that not only delight the palate but also promote health and well-being. From hearty grain bowls and colorful salads to decadent desserts made with wholesome, natural sweeteners, Anthony’s dishes are a symphony of taste and texture, infused with a sense of warmth, hospitality, and joy.
In addition to his work in the kitchen, Anthony is an advocate for plant-based living. He regularly shares his knowledge and passion through cooking classes, workshops, and community events, inspiring others to embrace the benefits of a plant-based diet. Through his engaging and accessible approach to cooking, he empowers people of all ages to explore the rich flavors, vibrant colors, and nourishing properties of fruits, vegetables, grains, and legumes, and embrace a healthier, more sustainable way of eating,
Driven by his love for food and a desire to make a positive impact on the world, Chef Anthony is on a mission to transform the way people think about plant-based cuisine. With his innovative recipes, heartfelt hospitality, and commitment to whole food nutrition, he is reshaping how people consider eating plants, one delicious meal at a time.
Chef Anthony has been cooking privately and professionally for nearly 30 years, and received his culinary degree from the UVU Culinary Arts program.

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