Spicy Kimchi Cheddar Tuna Melt with Sesame Crust Step-by-step instructions

Before you start

Before starting, ensure all ingredients are measured and ready to use. Drain the albacore tuna thoroughly to prevent excess moisture from compromising the bread. If the kimchi is in large pieces, chop it into smaller, manageable bits to ensure it distributes evenly throughout the filling.

Have your butter softened at room temperature for easy spreading, and keep your cheese slices ready to go so the assembly process remains fluid and efficient once the heat is turned on.

Instructions

Mixing the Filling

1. 1Prepare the Tuna Filling
   In a medium mixing bowl, combine the drained albacore tuna, chopped sautéed kimchi, sriracha mayo, sesame oil, and sliced scallions. Stir the mixture thoroughly until all ingredients are evenly incorporated. Ensure the tuna is broken up into smaller pieces for a consistent texture in every bite of the sandwich.
   Look for The mixture should be creamy and well-combined with the kimchi distributed evenly throughout the tuna.
   Tip Use a fork to flake the tuna before adding the other ingredients to ensure a smoother spreadable consistency.

The tuna mixture should be homogeneous and creamy, with a vibrant red hue from the sriracha and kimchi.

Ensure the tuna is broken down into small, bite-sized flakes so it spreads easily and stays inside the bread during the cooking process. The aroma should be savory, slightly spicy, and distinctly nutty from the sesame oil.

Assembling the Sandwich

2. 2Assemble the Sandwiches
   Spread the softened butter on one side of each slice of milk bread. Press the buttered side of the bread firmly into the mixed sesame seeds to coat it thoroughly. Flip the slices over and divide the spicy tuna mixture between two slices, then top each with two slices of sharp cheddar cheese and close the sandwiches with the remaining bread, buttered-side out.
   Look for The sesame seeds should adhere well to the butter, creating an even, dense crust on the exterior of the bread.
   Tip Press firmly so the sesame seeds create a solid layer that will crisp up beautifully during the griddling process.

The butter should form a thin, even layer across the bread, and the sesame seeds should be pressed firmly enough to stay in place. Each sandwich should be neatly stacked with the cheese positioned to act as a glue for the filling. Check that the edges are aligned so the sandwich cooks uniformly on the griddle.

Griddling the Melt

3. 3Griddle to Perfection
   Heat a griddle or skillet over medium heat to reach 350°F (177°C). Place the sandwiches on the hot surface and cook for 3 minutes per side. Ensure the tuna filling reaches a safe internal temperature of 145°F (63°C). Remove from the heat once the bread is golden brown, the sesame crust is toasted, and the cheese is fully melted and molten.
   Look for The bread should be deep golden brown and the cheese should be oozing from the sides of the sandwich.
   Safe temperature 145°F (63°C) internal temperature (fish)
   Tip Cover the pan with a lid for the last minute of cooking to help the cheddar melt more effectively.

The bread should exhibit a beautiful, uniform golden color with a distinct, toasted sesame aroma. The cheese will appear molten and bubbly, indicating the sandwich is ready. The crust should be firm to the touch, and the sandwich should hold its shape when lifted with a spatula, indicating the filling is securely contained.

Common mistakes

Avoid skipping the step of sautéing the kimchi, as the moisture released from raw kimchi can make the bread soggy and prevent it from crisping properly.

Another common mistake is using too much butter, which can lead to a greasy sandwich; apply just enough to coat the bread for the sesame seeds to adhere. Finally, avoid over-crowding the pan, as this prevents the bread from browning evenly and makes flipping the sandwiches difficult.

How to tell it’s done

The tuna melt is done when the exterior bread is deep golden brown and the sesame seeds are fragrant and toasted. The cheese should be completely melted and oozing from the sides of the sandwich.

The internal temperature of the tuna filling must reach at least 145°F (63°C) to ensure it is heated through safely. If the bread browns too fast, reduce the heat to prevent burning while the center finishes.

• Fish: 145°F (63°C) in the thickest part