There’s something deeply comforting about a good tuna melt sandwich—crispy bread, gooey cheese, and savory tuna, all melted together into a warm, golden package. But today, we’re giving this retro diner staple a serious upgrade with our sourdough spicy tuna melt with kimchi and Swiss. This isn’t just your average tuna melt recipe; it’s a spicy, tangy, flavor-packed variation that pulls inspiration from everything from spicy tuna sushi to spicy tuna bowl flavors. The creamy tuna filling is punched up with gochujang and diced jalapeños, layered with sharp Swiss cheese and tangy kimchi, then grilled on hearty sourdough for the best tuna melt sandwich you didn’t know you needed.
This spicy tuna melt walks the line between comfort food and bold fusion dish. Whether you're looking for a healthy tuna melt alternative with gut-friendly kimchi or trying to figure out how to make a spicy tuna melt that’s more than just mayo and tuna, this recipe is your answer.
Sourdough Spicy Tuna Melt with Kimchi and Swiss
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
Course Main Course
Cuisine American, Korean
Skillet or griddle A nonstick skillet works great, but a cast iron pan will give you an unbeatable crisp. If you have a panini press or sandwich maker, that works too.
Mixing bowl and fork or spatula For mixing the tuna filling.
Bread knife or serrated knife For slicing sourdough cleanly.
Spatula A wide one for flipping without breaking the sandwich.
Cheese slicer or grater (optional) If you’re using block Swiss cheese.
For the Tuna Filling
- 2 5-ounce cans of wild-caught albacore tuna in water, drained well
- 2 tablespoons mayonnaise use Japanese mayo for extra umami, if available
- 1 tablespoon plain Greek yogurt optional, for a lighter version
- 1 teaspoon gochujang Korean chili paste
- 1 teaspoon Dijon mustard
- 1 tablespoon finely chopped scallions
- 1 tablespoon finely diced pickled jalapeños or fresh if you like it hotter
- 1 teaspoon soy sauce
- Fresh cracked black pepper to taste
For the Sandwich
- 4 slices of sourdough bread thick-cut
- 1/2 cup kimchi chopped and lightly squeezed to remove excess juice
- 4 slices of Swiss cheese
- 2 tablespoons butter softened
Optional: sliced avocado or a drizzle of honey for balance
Step 1: Mix the Spicy Tuna Filling
In a medium bowl, combine the drained tuna with mayonnaise, yogurt (if using), gochujang, Dijon mustard, soy sauce, scallions, and diced jalapeños. Mash together with a fork until well combined but still slightly chunky. Season with freshly ground pepper to taste.
This spicy tuna filling is somewhere between the fiery kick of a spicy tuna roll and the creamy comfort of a classic tuna melt sandwich—bold, savory, and just enough heat to keep you reaching for more.
Step 2: Prep the Bread and Layer
Lay out the slices of sourdough. Butter one side of each slice—the outside that will hit the skillet. On the unbuttered side, place a slice of Swiss cheese on two slices of bread. Then, spoon a generous layer of the spicy tuna mixture over the cheese. Top with a spoonful of chopped kimchi and optionally, a few thin avocado slices or a drizzle of honey for a touch of sweet contrast. Finish with the second slice of bread, buttered side out.
Step 3: Grill the Sandwich
Heat your skillet or griddle over medium heat. Once hot, place the sandwiches butter-side down. Cook for about 4–5 minutes on each side, pressing lightly with a spatula to ensure good contact with the pan. The sandwich is ready when the bread is golden brown and crispy, and the Swiss cheese is fully melted.
If you prefer tuna melts in the oven, preheat your oven to 375°F, place assembled sandwiches on a baking sheet, and bake for 10–12 minutes, flipping halfway through. You can also finish them under the broiler for an extra melty top.
Step 4: Slice and Serve
Let the sandwiches rest for a minute before slicing in half. The cheese will be molten, the tuna spicy and rich, and the kimchi bright and tangy. It’s a true flavor bomb.
Pairings
A sandwich this bold deserves sidekicks that can keep up. Here are some pairing ideas to round out your spicy tuna melt meal:
- Pickled vegetables: Quick-pickled radishes or cucumbers add crunch and coolness to offset the heat.
- Sweet potato fries: Their natural sweetness complements the spicy and tangy notes in the sandwich.
- Miso soup or kimchi broth: For a fusion twist, pair this sandwich with a warm, umami-rich broth.
- Crispy slaw: A sesame-lime slaw with purple cabbage can brighten up your plate.
- Citrusy white wine or iced green tea: Either will cut through the richness and balance the flavors nicely.
FAQs
1. What’s the best type of tuna to use for a tuna melt?
For the best tuna melt sandwich, go for solid white albacore packed in water. It has a firmer texture and milder flavor that pairs well with bold add-ins like kimchi and Swiss. If you prefer a richer flavor, oil-packed tuna works too.
2. Can I make a healthier version of this spicy tuna melt?
Absolutely. Swap the mayo for more Greek yogurt, use whole grain sourdough, and add spinach or arugula for extra greens. This creates a more healthy tuna melt without losing flavor.
3. Can I make this spicy tuna melt without cheese?
You can skip the cheese if you're dairy-free, but the Swiss adds creaminess and pull. Nutritional yeast or a plant-based cheese alternative can work in its place.
4. How spicy is this sandwich?
It’s moderately spicy, thanks to gochujang and jalapeños. If you're sensitive to heat, start with half the amount of gochujang or use milder pickled jalapeños. If you're after something like a spicy tuna sandwich recipe that really kicks, toss in a pinch of cayenne or a few drops of hot sauce.
5. Can I prep this in advance?
Yes! The tuna filling can be made a day ahead and stored in the fridge. When you're ready, just assemble and cook. You can even use leftovers in a spicy tuna bowl or on crackers for a quick snack.
