Spicy Tuna Pandesal Melts
A quick and satisfying snack featuring creamy tuna and gooey cheese stuffed in toasted pandesal, perfect for any time cravings.
Servings: 6 servings
Calories: 350kcal
Ingredients
Main Ingredients
- 6 pieces pandesal, sliced but not all the way through Slightly stale pandesal is fine; toasting brings it back.
- 2 cans tuna in water or oil, drained well Choose between tuna in oil for richness or in water for a lighter option.
- 3-4 tablespoons mayonnaise Use a mayo you actually like.
- 1-2 tablespoons sriracha or chili garlic sauce Adjust based on desired spice level.
- 1 teaspoon soy sauce or a pinch of salt Optional for extra flavor.
- 1-2 teaspoons calamansi or lemon juice Essential for cutting richness.
- 2 tablespoons minced onion Optional but highly recommended.
- 1 tablespoon chopped pickles or relish Optional for tang.
- 1 cup shredded cheese (cheddar, quick melt, or mozzarella) Mix types for both flavor and stretch.
- Butter Butter for toasting Use to ensure golden, crispy edges.
Instructions
Preparation
- Mix tuna, mayo, sriracha, calamansi, and onion in a bowl. Taste and adjust seasoning as needed.
- Open the pandesal and spoon in a generous amount of the tuna mixture.
- Top with cheese.
Cooking
- Heat a pan on medium. Butter the outside of the pandesal.
- Toast each side for 2 to 3 minutes, pressing gently with a spatula until golden and cheese is melted.
- For a larger batch, use the oven at 190°C until cheese is melted and tops are lightly toasted.
Notes
For best results, drain the tuna well to avoid sogginess. You can prepare the filling ahead of time and store it in the fridge for up to 2 days.