Recipe courtesy of Gabriela Rodiles

BLT Tuna Melts

Getting reviews...
  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
Bacon, diced apples and dill make this creamy tuna salad salty, sweet, crispy and crunchy. Sandwich it with lettuce, tomato and melty provolone cheese between two golden brown pieces of bread, and you’ve got yourself a match made in (sandwich!) heaven.



  1. Preheat the oven to 475 degrees F.
  2. Place the bacon in a cold medium skillet over a burner, then turn the heat to medium. Cook, stirring occasionally, until the bacon is golden brown and crispy, 6 to 8 minutes. Remove with a slotted spoon to a paper towel-lined plate. 
  3. Spread 1/2 cup of the mayo on both sides of all the bread slices. Season with a pinch of salt. Place the sliced bread on a sheet tray and bake for 3 minutes. Flip the bread. Bake until light golden brown, 2 to 4 minutes. Remove from the oven and keep the oven on. 
  4. Mix the remaining 1/2 cup mayo with the Dijon mustard, dill, tuna, 3/4 teaspoon salt and a few cracks of pepper in a medium bowl with a fork until creamy. Add the apple and bacon bits and stir until well combined. 
  5. To assemble the sandwiches, keep 4 of the toasted bread slices on the sheet tray. Divide the tuna salad among them and spread into an even layer. Top each with 1 of the lettuce pieces, 2 of the tomato slices and 1 slice of the provolone. Bake until the cheese has melted, 1 to 2 minutes. Top each tuna melt with 1 of the remaining toasted bread slices and serve.