Swiss Tuna Melts Recipe

Swiss Tuna Melts RecipePhoto by: Taste of Home Swiss Tuna Melts Recipe Rating 5

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“We like Swiss Tuna Melts served with homemade vegetable soup,” writes field editor Karen Owen of Rising Sun, Indiana. “You’ll love the crunch that celery gives to the creamy tuna filling.”

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Swiss Tuna Melts Recipe
  • Prep/Total Time: 20 min.
  • Yield: 4 Servings
    •
10 10 20

Ingredients

  • 1 can (6 ounces) light water-packed tuna, drained and flaked
  • 3/4 cup shredded Swiss cheese
  • 1/4 cup chopped onion
  • 1/4 cup chopped celery
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • Pepper to taste
  • 8 slices bread
  • 2 to 3 tablespoons butter, softened

Directions

  • In a large bowl, combine the tuna, cheese, onion and celery. In a small bowl, combine sour cream and mayonnaise. Pour over tuna mixture and toss to coat. Spread about 1/2 cup over four slices of bread; top with remaining bread. Butter the outsides of sandwiches.
  • On a griddle or in a large skillet over medium heat, toast sandwiches for 4-5 minutes on each side or until lightly browned. Yield: 4 servings.

Originally published as Swiss Tuna Melts in Taste of Home April/May 2006, p61

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Reviews for Swiss Tuna Melts (5)

Swiss Tuna Melts Recipe

Swiss Tuna Melts

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Reviewed on Apr. 24, 2011 by Calogero Mira

They seem to be very crunchy.


Reviewed on Mar. 23, 2011 by nebwingnut

I added a second can of tuna and it was still to running. Next time I will half the mayo and sour cream.


Reviewed on Mar. 08, 2011 by johnsen

very good. but, way too much sour cream and mayo for 1can of tuna. also, added garlic power and dill relish.


Reviewed on May. 03, 2010 by folzhesj

I tried this receipe and substituted canned chicken for Tuna and used cheddar cheese instead of swiss because I didn't have those ingredients and it was delicious. My family loved it and suggested that I make it up in advance and store it in the fridge for a quick lunch option.


Reviewed on Jun. 23, 2009 by Bam36718

These are very good. Even when I don't have swiss cheese and use american, they still taste great!

 
 
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