You will notice that this recipe results in an open-faced melt, and not a closed one. I am telling you, I made A LOT of melts during this journey, some of which were open and others of which were closed. Ultimately, the open faced versions felt like they better celebrated the innards of the sandwich which can only be a good thing when the tuna salad itself is this delicious. If you are absolutely hell bent on closing this thing up, be my guest. You won't need to broil it at the end since you'll cook both sides of the sandwich in the non stick skillet and the cheese inside will melt as you do so.