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Yield: 6 Servings
Ingredients:
* 1 Jar (9 3/4 oz) olive salad Drained
* 1 Can (8 oz) eggplant Appetizer (caponata)
* 2 Cans (6 oz) solid white tuna In water drained
* 1 lb Loaf french bread
* 16 Slices provolone cheese
Instructions:
Heat oven to 400 degrees. Line a cookie sheet with foil. Pulse olive salad and caponata in a food processor for a few seconds until chunky or chop with a large knife. S****e into a medium bowl and stir in tuna. Cut bread in half lengthwise then crosswise in 4 equal pieces. Spread with tuna mixture and top with provolone cheese. Arrange on prepared cookie sheet. Bake 10 minutes or until cheese melts and starts to brown.
Ingredients:
* 1 Jar (9 3/4 oz) olive salad Drained
* 1 Can (8 oz) eggplant Appetizer (caponata)
* 2 Cans (6 oz) solid white tuna In water drained
* 1 lb Loaf french bread
* 16 Slices provolone cheese
Instructions:
Heat oven to 400 degrees. Line a cookie sheet with foil. Pulse olive salad and caponata in a food processor for a few seconds until chunky or chop with a large knife. S****e into a medium bowl and stir in tuna. Cut bread in half lengthwise then crosswise in 4 equal pieces. Spread with tuna mixture and top with provolone cheese. Arrange on prepared cookie sheet. Bake 10 minutes or until cheese melts and starts to brown.
