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Swiss Tuna Melts Recipe
Swiss Tuna Melts Recipe photo by Taste of Home

Swiss Tuna Melts Recipe

Read Reviews (6)
4.8 6
Publisher Photo
“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.”
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings

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

  1. 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.
  2. 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

Reviews for Swiss Tuna Melts(6)

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Feb. 20, 2012

These melts have great consistency when only half of the sour cream and mayo are used.

MY REVIEW
Reviewed Apr. 24, 2011

They seem to be very crunchy.

MY REVIEW
Reviewed Mar. 23, 2011

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

MY REVIEW
Reviewed Mar. 8, 2011

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

MY REVIEW
Reviewed May. 3, 2010

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.

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