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1 can of (12 ounces) white tuna in water, drained and flaked
1/4 cup roasted red peppers, drained, diced
1/4 cup chopped pitted kalamata or black olives
3 tablespoons creamy Caesar salad dressing or mayonnaise
1 tablespoon chopped fresh basil leaves or parsley
4 slices Vienna or sourdough bread, lightly toasted
8 slices Deli Style Sliced Provolone Cheese
Combine tuna, bell peppers, olives, dressing and basil. Spread mixture over toast; top with cheese, overlapping as necessary to cover filling and edges of toast. Place on foil-lined baking sheet. Place under preheated broiler 5-inches from heat; broil two minutes, or until cheese is melted and sandwich is hot.
Recipe makes four servings.
1/4 cup roasted red peppers, drained, diced
1/4 cup chopped pitted kalamata or black olives
3 tablespoons creamy Caesar salad dressing or mayonnaise
1 tablespoon chopped fresh basil leaves or parsley
4 slices Vienna or sourdough bread, lightly toasted
8 slices Deli Style Sliced Provolone Cheese
Combine tuna, bell peppers, olives, dressing and basil. Spread mixture over toast; top with cheese, overlapping as necessary to cover filling and edges of toast. Place on foil-lined baking sheet. Place under preheated broiler 5-inches from heat; broil two minutes, or until cheese is melted and sandwich is hot.
Recipe makes four servings.
