6 votes

Best cheese for a tuna melt (sandwich)

Posted by bub
Tags: ask.advice, sandwiches, tuna, cheese

I want something settled - which general class of common cheese is better for a tuna melt sandwich:

  1. A "white" cheese like Swiss, Provolone, or Havarti
  2. A "yellow" cheese like any cheddar, Velveeta, or American

Obviously this is just a matter of opinion, but I contend one of these opinions is better than the other.

3 comments

  1. patience_limited
    (edited )
    Link
    Gruyere, which is the same cheese culture base as Swiss, but more flavorful and without inconvenient holes. Unlike cheddar, Gruyere still tastes like itself after it's been heated, and that flavor...

    Gruyere, which is the same cheese culture base as Swiss, but more flavorful and without inconvenient holes. Unlike cheddar, Gruyere still tastes like itself after it's been heated, and that flavor complements tuna pretty well. Also, there's something about orange cheese and tuna that's just aesthetically wrong.

    6 votes
  2. [2]
    cfabbro
    (edited )
    Link
    For a tuna melt? I always go with regular old American processed cheese slices since there is just something so nostalgic about that taste combo for me, even though it admittedly looks pretty...

    For a tuna melt? I always go with regular old American processed cheese slices since there is just something so nostalgic about that taste combo for me, even though it admittedly looks pretty terrible.

    However for a plain grilled cheese my favorite is Brie though, since it's a more complex tasting cheese so it can stand on its own, is way creamier than most others, and it also gets super gooey when melted. It would feel like a waste of good Brie to mix it with canned tuna and mayo though, IMO.

    2 votes
    1. krg
      Link Parent
      Gotta second this. Hole-in-the-wall-burger-joint-style fast-food classics > more expensive, "refined" versions of those classics, for me. Long live greasy flattop food! (in moderation)

      Gotta second this.

      Hole-in-the-wall-burger-joint-style fast-food classics > more expensive, "refined" versions of those classics, for me. Long live greasy flattop food! (in moderation)

      1 vote