 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
Artichokes, spinach and a lemony mayonnaise give this melt an advantage over ordinary tuna salad sandwiches. Ingredients:
1 loaf (1 pound) french bread |
1 tablespoon olive oil |
1 garlic clove, halved |
3/4 cup mayonnaise |
1 tablespoon lemon juice |
1 tablespoon dijon mustard |
1/2 teaspoon garlic powder |
1/2 teaspoon pepper |
4 cans (5 ounces each) albacore white tuna in water |
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped |
1 cup fresh baby spinach |
2 plum tomatoes, sliced |
1 cup (4 ounces) shredded part-skim mozzarella cheese |
Directions:
1. Cut bread in half lengthwise (save one half for another use). Brush bread with oil. Place cut side up on an ungreased baking sheet. Broil 4-6 in. from the heat for 2-3 minutes or until golden brown. Rub cut sides of garlic clove over bread; discard garlic.
2. In a large bowl, combine the mayonnaise, lemon juice, mustard, garlic powder and pepper. Stir in tuna and artichokes.
3. Arrange spinach over bread; top with tuna mixture, tomatoes and cheese. Broil for 1-2 minutes or until cheese is melted. Cut into six slices. Yield: 6 servings.
|
|