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You are here: Home / sandwiches / Cheesy Hot Tuna Sandwiches

Cheesy Hot Tuna Sandwiches

October 11, 2017 By Joe 10 Comments

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These cheesy hot tuna sandwiches are delicious and the perfect thing for a family get-together or to serve during the big game.

A cheesy sandwich on a plate with potato chips.

The recipe for these hot tuna sandwiches has been in my family for decades.  I really can’t remember the first time my mom made these, probably in the late 60’s.  No one knew what to expect from these buns wrapped up in tin foil.  Once unwrapped and we all had a couple bites, I think we looked at each other and collectively said, “We’ve got to have these things again….and soon.”

And so a kind of tradition was formed right then and there. It seems that every time the family got together we would have hot tuna sandwiches….we called them burgers….hot tuna burgers.

Ingredients for hot tuna sandwiches in a bowl.

Simple ingredients go into the sandwiches

Chopped onion…..dill pickles….green olives….hard boiled eggs…..sweet relish…..canned tuna…..and American cheese, (the original recipe called for Velveeta cheese, but we’re all grown up now).  All this and a little Miracle Whip to hold it all together. 

By the way, Mary Jo once made these using mayonnaise instead of Miracle Whip and we both agreed that the taste was just not the same.  Miracle Whip salad dressing has got to be used to make these.

A sandwich ready to be wrapped in foil.

It’s actually fun to put the sandwiches together when the crowd is at your house.  Give each person an assignment to chop a vegetable or to make sure the aluminum foil is all ready to go. Have one person open the buns, another filling the buns and another wrapping the foil to get them ready for the oven.

It seems to me that we always made about two dozen of these which would be a triple recipe of what’s in the recipe below. I got 7 hot tuna sandwiches from the recipe, but the buns I used were pretty big. And I used whole wheat buns which the family never used long ago…strictly white buns.  Once wheat buns became more popular in the 80’s and 90’s, we would make half and half, white and wheat.

Tuna sandwiches wrapped in foil.

Plate with 1 open face tuna sandwich and one still wrapped in foil.

Another thing is…you have to make more than you can eat that day.  Put leftovers in the refrigerator and have them the next day cold. They are delicious with an ice cold glass of milk.

Close up of a tuna sandwich.

I must say, it is hard to portray the goodness of these sandwiches in a couple pictures. They are gooey, cheesy, dill tasting, green olive tasting, onion tasting, tuna tasting, bun tasting, all wrapped up in a piece of tin foil ready for you to dig in.

And here are some more tasty recipes to try:

  • Stovetop Lentil Chili
  • Sheet Pan Roasted Vegetables
  • Grilled Chorizo and Vegetables Foil Pack
  • Chipotle Style Burrito Bowl
  • Summertime Seafood Gazpacho
A cheesy sandwich on a plate with potato chips.

Cheesy Hot Tuna Sandwiches

The perfect thing for a family get-together or to have for the big game.
5 from 6 votes
Print Pin Rate
Course: Sandwich
Cuisine: American
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 7
Calories: 382kcal
Author: Joe Boyle

Ingredients

  • 2 5 oz. cans albacore tuna in water shredded with a fork
  • 2 hard boiled eggs chopped
  • 1 cup dill pickle chopped
  • 1 cup onion chopped
  • 1/3 cup green salad olives
  • 1/4 cup sweet pickle relish
  • 5 oz. block American cheese cut into small cubes
  • 1/2 cup Miracle Whip salad dressing
  • 7 hamburger buns
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Instructions

  • Preheat oven to 350 degrees.
  • Mix all ingredients together in a large bowl.
  • Prepare aluminum foil by tearing off 12" to 15" pieces, enough to wrap the sandwiches. 
  • Fill the buns with the tuna fish mixture and wrap in foil. (I used a #8 ice cream scoop).
  • Place the sandwiches on a baking sheet and place in oven for 25 minutes or until the cheese melts.
  • Serve the sandwiches wrapped in foil.

Notes

Let leftover sandwiches cool, then place in the refrigerator and eat them cold the next day.

Nutrition

Calories: 382kcal
 

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Filed Under: meats, sandwiches, Seafood

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Reader Interactions

Comments

  1. Peg Fornefelt

    August 20, 2020 at 7:19 am

    My mom used to make these all the time when we were growing up but we lost the recipe. Thank you for sharing this!

    Reply
    • Joe

      August 20, 2020 at 12:00 pm

      You are welcome Peg. Thanks for the comment.

      Reply
  2. Kristin Nelson

    January 27, 2020 at 12:34 pm

    5 stars
    These are one of my favorite things in the world!!! Wonderful warm memories from my childhood.

    Reply
  3. Pam

    November 22, 2017 at 10:54 pm

    5 stars
    Lol loveall the comments! Will have to makes these!

    Reply
  4. Alan Howie

    October 13, 2017 at 7:05 pm

    5 stars
    Well……….okay, you may have convinced me, but if I can convince my sweet wife who is already sweet, I will try it with Miracle Whip.

    Reply
  5. Katy

    October 12, 2017 at 7:20 pm

    5 stars
    My mouth is watering for these! Classic recipe!

    Reply
    • Joe

      October 12, 2017 at 7:37 pm

      Thanks Katy!

      Reply
  6. MaryJo

    October 11, 2017 at 8:59 pm

    5 stars
    Al, I prefer mayo in everything else too, but not in these! Of course, we’ve been eating these for decades, so that’s the taste we expect. If you make them and use mayo and think that, “meh, they’re not all that great”, try making them with Miracle Whip and see what you think. I usually buy the Land O Lakes American cheese when I shop for the ingredients (wink, wink).

    Reply
  7. Alan Howie

    October 11, 2017 at 6:43 pm

    5 stars
    This looks like a great recipe that I will try. However, since you have grown up and started appreciating American Cheese rather than Velveeta, I have grown up and started appreciating Mayonnaise rather than Miracle Whip. I might add a squirt or two of Sriracha too!!!

    Reply
    • Joe

      October 11, 2017 at 7:21 pm

      Hi Alan…The sweetness of Miracle Whip is the way to go though.

      Reply

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