2cans(5 ounces each) albacore tuna packed in waterdrained well and flaked
1/4cupfinely diced celery
1/4cupfinely diced red pepper
1teaspoongarlic powder
1/4teaspoonblack pepper
2tablespoonsfresh chopped dill
Juice from half a lemon
2 to 3tablespoonsmayonnaise
1loafcrusty French Breadsliced in half
A few tomato slices
1 to 2cupsshredded cheddar cheese or a few slices cheddar, American, Swiss or Provolone cheese
Instructions
Mix first 7 ingredients together with 2 tablespoons mayo.
Add more mayo if mixture seems to dry.
Pull a little of the inside of both pieces of bread out.
Spoon the tuna mixture into one half of the bread.
Top with cheese and sliced tomatoes.
Place the other piece of bread on top.
Wrap the whole thing in foil and bake on a cookie sheet in a preheated 350 degree oven for 20 to 30 minutes.
Cut into pieces and serve.
Notes
You can substitute 1/2 teaspoon dried dill for the fresh. You can bake these sandwiches open-faced. Just slice French bread in half lengthwise. Then, slice into pieces depending on how big you want the sandwiches. Line baking sheet with foil. Place bread slices, cut side up on the pan. Spoon tuna mixture on top of pieces of bread. Top bread with tomato slices and cheese. Bake open faced for 8 to 15 minutes or until bread toasts and cheese melts. Great either way!