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Tuna Provolone Melt |
FOOD
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1 can (12-oz.) white tuna in water, drained 1/4 cup diced roasted red bell peppers, drained 1/4 cup chopped pitted kalamata olives 3 tablespoons mayonnaise or Caesar salad dressing 1 tablespoon chopped fresh basil 4 large slices sourdough bread, lightly toasted 8 slices provolone cheese Combine tuna, bell peppers, olives, mayonnaise and basil; mix well. Spread mixture evenly over toast and top with cheese, overlapping as necessary to cover filling and edges of toast. Place on a foil-lined baking sheet. Broil 4 to 5 inches from heat source until cheese melts and sandwich is hot, 2-3 minutes. |
Copyright 2004 Chris A. Hawley |
