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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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A tangy Italian twist on tuna salad, this cheesy open-faced sandwich from Nancy Monroe of Statesville, North Carolina is a fuss-free standout. Pair it with a cup of hot soup or chips for a tasty lunch. Ingredients:
2 slices italian bread (1 inch thick) |
2 tablespoons prepared pesto |
1-1/2 teaspoons mayonnaise |
1 medium tomato, thinly sliced |
1 pouch (3 ounces) tuna |
1/8 teaspoon pepper |
2 slices (1 ounce each) part-skim mozzarella cheese, halved |
Directions:
1. Place bread on an ungreased baking sheet. Broil 4-6 in. from the heat for 2-3 minutes or until golden brown. Turn and broil 2 minutes longer or until golden brown.
2. Combine pesto and mayonnaise; spread over toasted bread. Top with tomato, tuna, pepper and cheese. Broil for 2-3 minutes or until cheese is melted. Yield: 2 servings.
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