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Total Time:
Prep Time: 0 min
Cook Time: 15 min

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Ingredients

For 2 Servings

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4 (1 1/2-oz) sourdough french rolls
1 (3 1/4-oz) can tuna in water, drained
2 tbsp (1/2 oz) shredded reduced-fat cheddar cheese
1 tbsp chopped water chestnuts
1 tbsp chopped celery
1 tbsp chopped green pepper
1 tbsp slivered almonds, toasted
1 1/2 tsp grated onion
1 1/2 tsp sliced pimiento-stuffed olives
dash of low-sodium worcestershire sauce
1 1/2 tbsp nonfat mayonnaise

Directions

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1 Cut a 1/2-inch slice off top of each roll; set tops aside. Hollow out center of rolls, leaving 1/2-inch-thick shells. Reserve excess bread for another use.
2 Combine tuna and remaining ingredients, tossing gently. Spoon tuna mixture evenly into shells; cover with tops. Transfer sandwiches to a baking sheet. Bake at 400° for 15 minutes or until thoroughly heated; serve warm.

Directions

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1. Cut a 1/2-inch slice off top of each roll; set tops aside. Hollow out center of rolls, leaving 1/2-inch-thick shells. Reserve excess bread for another use.

2. Combine tuna and remaining ingredients, tossing gently. Spoon tuna mixture evenly into shells; cover with tops. Transfer sandwiches to a baking sheet. Bake at 400° for 15 minutes or until thoroughly heated; serve warm.

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