From Better Homes and Gardens

The four ingredients for these open-face sandwiches are probably ready and waiting in your kitchen pantry. If not, keep them on hand for an impromptu lunch.

Tuna Muffin Melt

From Food & Wine

Rob Evans of Duckfat in Portland, ME, gets his specially made bread from the Standard Baking Company, but he also recommends using focaccia and ciabatta.

Tuna-and-Gruyere Panino

From Better Homes and Gardens

This may be a sandwich, but you'll need a knife and fork to eat it. The filling of canned tuna, coleslaw mix, and dressing is easy to stir together.

Hot Tuna Hoagies

From Food & Wine

Approaching tuna-melt perfection, Tommy Habetz's sandwiches have the ideal tuna-to-cheese ratio. His smart idea: using balsamic vinaigrette in place of mayonnaise.

Oregon Tuna Melts

From EatingWell

In this updated version of the tuna melt, we go light on the mayo and top it with fresh tomato slices and shredded sharp Cheddar, which allows us to use considerably less cheese while ensuring that there's great cheese flavor in each gooey bite.

Tuna Melt

From Better Homes and Gardens

Start with canned tuna for these warm and tasty sandwiches cooked to a golden brown.

Tarragon Tuna Melts

From Fine Cooking Magazine

For this panini-style sandwich, steer clear of tuna packed in water; instead, choose good-quality tuna packed in olive oil.

Grilled Tuna and Provolone Sandwiches with Salsa Verde