Heirloom Tomato Tuna Melt with Fall Harvest Side Salad and Honey Mustard Dressing

Tuna melts are quite possibly my favorite food. Over the years, my love affair with this easy-to-make, versatile dish has evolved and I slowly developed my own recipe with a few twists. The first of these twists is that I prefer my sandwich open-faced. The next, is that I always need to include tomatoes - either cherry, grape or heriloom. The final twist is in the tuna. I never use your standard run of the mill canned tuna. Instead, I opt for the BEST canned tuna ever - Genova Tonno Solid Light Tuna in Olive Oil.   While pricier than standard canned tuna, this little 5 oz. wonder seriously makes all the difference in an OK sandwich and an EXCELLENT sandwich that you'll want over and over again. Without further ado, here we go!


  • Trader Joe's Tuscan Pane Bread
  • 1 can of tuna
  • 1 handful of cherry tomatoes or 1 medium tomato
  • Olive oil
  • Cheddar cheese
  • Mesclun salad mix
  • 2 tbs toasted sunflower seeds
  • 1 carrot shaved
  • Finely sliced cabbage (optional)
  • Honey mustard dressing 


  • Preheat your oven to 350 degrees
  • Place 4 slices of Tuscan Pain on a baking sheet and drizzle with olive oil
  • Evenly distribute a spoonful of tuna onto each slice, then add either halved cherry tomatoes or tomato slices
  • Next, slice the cheddar into even chunks and place over the tuna and tomatoes
  • Place in the oven for 10-15 minutes or until golden brown. Remove the baking sheet from the oven and let cool before slicing each piece of bread in half
  • While the sandwiches cool, mix the mesclun mix, sunflower seeds, carrot and cabbage. Add a few tablespoons of your favorite honey mustard dressing. Toss and enjoy!