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INGREDIENTS
- 2 (7 ounce) cans albacore tuna packed in water – drained
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon Dijon mustard
- 1 stalk celery chopped
- 2 tablespoon finely chopped red onion
- 1/3 cup sweet pickle relish
- 1 1 /2 tablespoon fresh chopped parsley
- 1/2 teaspoon dried dill weed
- 1/4 teaspoon freshly ground black pepper
- 6 slices sourdough, white, rye, whole wheat, or pumpernickel
- 12 thin slices tomato
- 1 1 /4 cup shredded cheddar
INSTRUCTIONS
- Preheat oven to 400 degrees.
- Mix together tuna, mayonnaise, sour cream, Dijon mustard, celery, red onion, pickle relish, and 1 tablespoon of parsley, dill, and black pepper.
- Lightly toast the bread. Divide the tuna evenly between the toast. Top each sandwich with 2 slices of tomato. Top evenly with shredded cheddar.
- Bake for 10-15 minutes or until the cheese has melted and the sandwich has warmed. Serve promptly.
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