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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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One of my gang's favorite sandwiches is this burger. The kids prefer the zesty salad dressing to a mayonnaise base. Bits of pimiento add color. And serving the tuna on a toasted bun means no soggy bread.—Heidi Wilcox, Lapeer, Michigan Ingredients:
3 slices bread, crusts removed, cubed |
1/2 cup evaporated milk |
4-1/2 teaspoons ranch salad dressing mix |
2 cans (6 ounces each) tuna, drained and flaked |
1 jar (2 ounces) chopped pimientos, drained |
4 hamburger buns, split and toasted |
Directions:
1. In a large bowl, soak bread cubes in evaporated milk; let stand for 5 minutes. Stir in the salad dressing mix, tuna and pimientos. Spoon about 1/4 cup onto each bun half.
2. Place on a baking sheet. Broil 5-6 in. from the heat for 4 minutes or until golden brown. Yield: 4 servings.
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