06/04/2026
Two melts, one delicious meal.
Whether you’re team tuna or team salmon, one of these sandwich recipes is right for you:
Zesty Tuna Melt
1. In a medium bowl, stir together ½ cup mayonnaise, 3 Tbsp Plochman’s Horseradish Mustard, 1 Tbsp freshly-squeezed lemon juice, ¼ cup small-diced celery, ¼ cup minced shallot, 2 Tbsp minced dill pickles, and 2 Tbsp minced dill fronds. Drain and stir in 2 (5-oz) cans of tuna.
2. Place 4 slices of rye bread on a sheet pan and broil on high heat for 30 seconds or until just starting to brown. Set 2 slices aside.
3. Divide the filling evenly on top of the remaining 2 slices of bread and top each with a slice of Swiss cheese. Broil until the cheese is melted.
4. Top the sandwiches with ¼ cup drained beet sauerkraut and add more mustard to taste. Top with the remaining slices of toasted bread. Serve hot.
Smoked Salmon Melt
1. In a medium bowl, stir together ½ cup mayonnaise, 2 Tbsp Plochman’s Spicy Brown Mustard, ¼ cup small-diced celery, ¼ cup small-diced red onion, ¼ cup small-diced carrot, ¼ cup small-diced bread and butter pickles, and salt and pepper to taste. Drain and stir in 2 (5-oz) cans of smoked salmon.
2. Place 4 slices of sourdough bread on a sheet pan and broil on high heat for 30 seconds or until just starting to brown. Set 2 slices aside.
3. Divide the filling evenly on top of the remaining 2 slices of bread and top each with a slice of Muenster cheese. Broil until the cheese is melted.
4. Add more mustard to taste, then top with the remaining slices of toasted bread. Serve hot.
