Food writer and cookbook author Dan Clapson has loved tuna sandwiches since childhood—but these days, he’s all about the upgrade. He recently made this very recipe on The Good Stuff with Mary Berg, where its crispy, golden finish and nostalgic comfort-food vibes made it a natural fit for daytime TV—and a delicious homage to Heated Rivalry.

“I had an unabashed love of tuna sandwiches as a kid,” Clapson says. “When my tastes evolved, I fell head over heels for tuna melts—probably because of the gooey cheese and crispy, toasty exterior wrapped around a filling I already loved.”

His grown-up take is still weeknight-friendly, but includes a few smart additions. “I add an egg yolk, some breadcrumbs and grated Parmesan to help the filling hold together and give it a richer, more cohesive texture,” he explains.

He adds, “Shaker Parm absolutely works here too—1994 Dan Clapson approves.”

The biggest game-changer, though, is the method. His main hack is baking the melts, weighted down with a second sheet pan, instead of pan-frying sandwiches one after another. If you’re making more than one closed tuna melt, it’s infinitely easier and everyone’s sandwich is hot and ready at the same time.

And yes, there are pickles involved. Always.

Rozanov-approved.

Sheet-Pan Tuna Melts

Ingredients

3 + 1 Tbsp mayonnaise, divided
1 Tbsp yellow mustard
1 Tbsp pickle brine
1 can flaked tuna meat, drained
¼ cup finely diced garlic dill pickles
¼ cup finely diced celery
1 egg yolk
1 Tbsp breadcrumbs
1 Tbsp finely grated Parmesan (or similar dry cheese like Romano or aged Gouda)
Salt and pepper, to season

Assembly

4 slices white sandwich bread
4 slices cheddar (American-style cheddar or mozzarella slices work too)

Method

Preheat the oven to 350°F.

In a medium bowl, combine 3 tablespoons mayonnaise, mustard, pickle brine, tuna, pickles, celery, egg yolk, breadcrumbs and Parmesan. Mix thoroughly until cohesive and evenly combined. Season with salt and pepper to taste.

Lay out the bread slices on a clean work surface. Divide the tuna mixture evenly between two slices of bread, spreading it right to the edges.

Top each with two slices of cheese, then close the sandwiches with the remaining bread.

Lightly brush the tops of the sandwiches with the remaining mayonnaise.

Place the sandwiches on a baking sheet. Top with a sheet of parchment, then place another baking sheet (or oven-safe pan) directly on top to gently weigh them down.

Bake for about 20 minutes, removing the top baking sheet and parchment halfway through to allow the tops to brown.

Once the bread is golden and crisp and the filling is hot and melty, remove from the oven.

Let rest for 2–3 minutes before slicing and serving — with an extra pickle or two, of course.

Watch Dan make these tuna melts on The Good Stuff with Mary Berg