Tuna Melt Matzah Sandwich
The tuna melt is a lunchtime classic—creamy tuna salad smothered in a layer of melty cheese on your favorite type of toasty bread.
![Tuna Melt Matzah Sandwich on a white plate.](https://joybauer.com/wp-content/uploads/2024/05/Matzah-Tuna-Melt-1-837x362-1.png)
Here, I’ve created a scrumptious spin using matzah instead of traditional bread so we can enjoy during Passover. I also added some veggies—no surprise!—for color and extra nutrients. Admittedly, it’s a bit messier than a traditional sammie, but it’s such a fun rendition and every bit as delicious…almost like a Passover club sandwich, lol.
Of course, you can easily spread the tuna on a sheet of matzah, pile on tomatoes and cheese, then warm in a toaster oven or microwave. But this version brings a unique twist… with its softened matzah filled with layers of yummy goodness.
Try my Tarragon Chicken Salad.
Tuna Melt Matzah Sandwich
Ingredients
- 1 sheet matzah
- 1 small scoop tuna salad, ~3 tablespoons
- 1 large tomato slice
- 1 slice cheese, cheddar, Swiss, muenster or American
- 1 to 2 thin slices red onion
- 1 to 2 thin slices avocado
- 1 egg, lightly beaten*
- *You’ll have some egg leftover, so if you’re making two sandwiches, you can use 1 egg for both.
Instructions
- Line up all your ingredients, sliced and measured, so you’re ready to go once the matzah softens. Things happen fast!
- To soften matzah: Hold matzah sheet under running water for 40 seconds, ensuring all sides get thoroughly wet. Place on a paper towel to drain and soften.
- Let it sit for ~5 minutes; you want the matzah to be soft enough to bend without breaking. If it’s not bendable, place underwater for another quick splash and let it sit again for a few more minutes.
- Mist a medium skillet with nonstick oil spray and warm over medium heat.
- Cut the matzah sheet into four quadrants. Place the tuna on one square, the tomato slice on another, the cheese on a separate square, and the avocado and onion together on the last.
- Very carefully fold the tuna square up and over the tomato square. Then fold it over the cheese square, and lastly, fold the layers over the sliced onion/avocado quadrant. You’ll be left with one small thick square.
- Dip both sides of the square into the beaten egg, submerging to allow as much egg as possible to soak into the top and bottom matzah pieces.
- Place on the heated pan and cook each side for ~2 minutes, using a wide spatula to flip when the first side is done cooking.
- Transfer to plate and dig in!