Compared by formula
Tuna Melt
Compared by formula.
Tuna salad under melted cheese on toasted bread: how creamy the filling gets and how crisp the bread stays.
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Tuna Melt
Where your pick sits among all 18
Every dot is one published recipe, placed by its measured formula. The ring is your pick — click any other dot to see that version.
What cooks found out
Read from 102 reviews across all 18 recipes. The counts are how many cooks report it — including where they disagree.
Adding an egg (often with panko or oatmeal) to a lean turkey or veggie patty mix that seems dry is associated with a juicier result.
Buttering (or oiling) the bread directly and griddling it butter-side-down produces a crisper crust than buttering only the pan or brushing butter on after cooking.
Cooking directly on a stovetop griddle or grill produces a deeper sear crust than baking in the oven or a foil-lined toaster oven.
Actively toasting or broiling the bread before assembling the sandwich produces a crisper result than relying on a single griddle pass, or on crisping only after assembly, especially with a wet filling like marinara.
A fattier ground turkey blend (90/10) is more prone to falling apart on the griddle than a very lean (99% fat-free) blend, which reviewers reported holding together reliably.