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Swiss Tuna Melts Recipe

Swiss Tuna Melts Recipe

“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. YIELD:4 servings


  • 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


  • 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.

Nutritional Facts

1 each: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein

Reviews for Swiss Tuna Melts

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Reviewed May. 24, 2014

"Delicious! We absolutely loved these served on sourdough bread."

Reviewed Feb. 20, 2012

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

Reviewed Apr. 24, 2011

"They seem to be very crunchy."

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."

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."

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."

Reviewed Jun. 23, 2009

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

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