*This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you.<\/em><\/p>\n Some of my favorite childhood memories happened in my grandma\u2019s kitchen. She didn\u2019t make fancy meals, but somehow everything she made tasted amazing. This open faced tuna melt sandwich was one of those recipes we\u2019d get excited about because we knew dinner was going to be cheesy, comforting, and filling.<\/p>\n Grandma kept the ingredients simple\u2014just canned tuna, Hellmann\u2019s mayonnaise, celery seed, salt, pepper, and plenty of sharp cheddar cheese piled onto hamburger buns. She\u2019d bake them until the cheese was melted and bubbly, then serve them hot from the oven. <\/p>\n I still like to sprinkle a little dried parsley over the top before serving because it gives them a little pop of color.<\/p>\n Now whenever I make these tuna melts, I\u2019m instantly reminded of sitting around Grandma\u2019s kitchen table. It\u2019s amazing how one simple recipe can bring back so many wonderful memories.<\/p>\n If you\u2019re looking for an easy lunch or a quick weeknight dinner that everyone will love, I think this old-fashioned tuna melt is going to become one of your favorites too.<\/p>\n There are plenty of tuna melt recipes out there, but I keep coming back to this one because it\u2019s the way I grew up eating them.<\/p>\n Sometimes the simplest recipes really are the ones you make over and over again.<\/p>\n Most tuna melts are made like a grilled cheese sandwich, but Grandma always made hers open faced.<\/p>\n Instead of sandwiching everything between two slices of bread, she\u2019d spoon the tuna mixture onto hamburger bun halves, top them with lots of shredded sharp cheddar cheese, and bake them until the cheese was melted and lightly golden.<\/p>\n I actually prefer this method because the edges of the bun get just a little crispy, and every bite has plenty of cheesy goodness.<\/p>\n Plus, you can bake several at once, which makes dinner so much easier.<\/p>\n A couple of little things make these even better.<\/p>\n Drain the tuna really well.<\/strong> Nobody wants a watery tuna melt. I usually let mine sit in the strainer for a minute or two before mixing everything together.<\/p>\n Use freshly shredded cheese if you can.<\/strong> It melts so much better than the bagged kind, and sharp cheddar gives these sandwiches the best flavor.<\/p>\n Don\u2019t skimp on the cheese.<\/strong> Grandma never did, and neither do I!<\/p>\n Start by mixing together the drained tuna, Hellmann\u2019s mayonnaise, celery seed, salt, and pepper until everything is well combined.<\/p>\n Arrange the hamburger bun halves on a baking pan and spread the tuna mixture evenly over each one.<\/p>\n Bake the sandwiches for about 20 minutes<\/strong>. <\/p>\n This gives the tuna mixture time to heat through and lets the edges of the buns get lightly toasted.<\/p>\n Top each sandwich with a generous handful of shredded sharp cheddar cheese.<\/p>\n Bake until the cheese is melted, bubbly, and just starting to brown around the edges.<\/p>\n Right before serving, sprinkle a little dried parsley over the top if you\u2019d like.<\/p>\n Even though I usually stick with Grandma\u2019s version, there are plenty of ways to change things up if you want.<\/p>\n Try adding:<\/p>\n But honestly? I think Grandma\u2019s original version is pretty hard to beat.<\/p>\n These sandwiches go with just about anything.<\/p>\n Some of our favorites are:<\/p>\n It\u2019s the kind of meal that\u2019s simple enough for a busy weeknight but comforting enough that everyone leaves the table happy.<\/p>\n If you happen to have leftover tuna mixture, store it in an airtight container in the refrigerator for up to three days.<\/p>\n When you\u2019re ready to eat, just spread it on fresh hamburger buns, add the cheese, and bake. I think they\u2019re always best fresh out of the oven.<\/p>\n Yes! You can mix it together a day or two ahead and keep it in the refrigerator until you\u2019re ready to bake the sandwiches.<\/p>\n Of course! Sharp cheddar is my favorite because that\u2019s what Grandma always used, but Swiss, Colby Jack, Monterey Jack, or American cheese would all work.<\/p>\n Definitely. Hamburger buns are my favorite because that\u2019s how I grew up eating them, but thick slices of bread, English muffins, or Texas toast all make delicious tuna melts.<\/p>\n Usually it just means the tuna wasn\u2019t drained enough. Taking an extra minute to drain it well makes a big difference.<\/p>\n There are some recipes that are fancy enough for holidays, and then there are the recipes that simply make you feel at home. This open faced tuna melt is definitely one of those.<\/p>\n It\u2019s quick, inexpensive, and made with ingredients you probably already have in your kitchen. More than that, it\u2019s the kind of recipe that reminds me of family dinners, conversations around Grandma\u2019s kitchen table, and the simple meals that always tasted the best.<\/p>\n I still smile every time I pull these cheesy tuna melts out of the oven because, for just a moment, it feels like I\u2019m back in Grandma\u2019s kitchen all over again. I hope this recipe brings a little of that same comfort to your family, too.<\/p>\n \n Bestseller #1 <\/p>\n <\/a>\n <\/div>\n<\/p><\/div>\n<\/p><\/div>\n \n Bestseller #2 <\/p>\nWhy You\u2019ll Love This Recipe<\/strong><\/h2>\n
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What Makes This Tuna Melt Different?<\/strong><\/h2>\n
Ingredients <\/strong><\/h2>\n
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![\"](\"https:\/\/i0.wp.com\/recipesmadewithlove.com\/wp-content\/uploads\/2026\/07\/Grandma__s-Open-Faced-Tuna-Melt-Sandwich-Ingredients.jpg?resize=1000%2C654&ssl=1\")
<\/figure>\nA Few Helpful Tips<\/strong><\/h2>\n
How to Make Grandma\u2019s Open Faced Tuna Melt<\/strong><\/h2>\n
![\"Mixing](\"https:\/\/i0.wp.com\/recipesmadewithlove.com\/wp-content\/uploads\/2026\/07\/Mixing-in-celery-seed_-salt-and-pepper.jpg?resize=1000%2C1037&ssl=1\")
<\/figure>\n![\"Spreading](\"https:\/\/i0.wp.com\/recipesmadewithlove.com\/wp-content\/uploads\/2026\/07\/Spreading-the-tuna-mixture-on-the-buns.jpg?resize=1000%2C1024&ssl=1\")
<\/figure>\n![\"Baking](\"https:\/\/i0.wp.com\/recipesmadewithlove.com\/wp-content\/uploads\/2026\/07\/Baking-tuna-melt-sandwiches.jpg?resize=1000%2C672&ssl=1\")
<\/figure>\n![\"Adding](\"https:\/\/i0.wp.com\/recipesmadewithlove.com\/wp-content\/uploads\/2026\/07\/Adding-cheese-to-the-sandwiches.jpg?resize=1000%2C959&ssl=1\")
<\/figure>\n![\"Baking](\"https:\/\/i0.wp.com\/recipesmadewithlove.com\/wp-content\/uploads\/2026\/07\/Baking-the-cheese-on-the-tuna-melt-sandwhich.jpg?resize=1037%2C739&ssl=1\")
<\/figure>\n![\"Open](\"https:\/\/i0.wp.com\/recipesmadewithlove.com\/wp-content\/uploads\/2026\/07\/Grandma__s-Open-Faced-Tuna-Melt-Sandwich.jpg?resize=1000%2C675&ssl=1\")
<\/figure>\nMake It Your Own<\/strong><\/h2>\n
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What to Serve with Tuna Melts<\/strong><\/h2>\n
Storage Tips<\/strong><\/h2>\n
Frequently Asked Questions<\/strong><\/h2>\n
Can I make the tuna mixture ahead of time?<\/strong><\/h3>\n
Can I use a different cheese?<\/strong><\/h3>\n
Can I use regular sandwich bread?<\/strong><\/h3>\n
Why is my tuna mixture watery?<\/strong><\/h3>\n
A Little Taste of Childhood<\/strong><\/h2>\n
![\"Cuisinart](\"https:\/\/m.media-amazon.com\/images\/I\/318ENo9LKzL._AC_.jpg\")
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<\/a><\/div>\n<\/div>\n