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Artichoke Tuna Melt

Artichoke Tuna Melt
Artichokes, spinach and a lemony mayonnaise give this melt an advantage over ordinary tuna salad sandwiches. —Taste of Home Test Kitchen
6 ServingsPrep/Total Time: 25 min.

Ingredients

  • 1 loaf (1 pound) French bread
  • 1 tablespoon olive oil
  • 1 garlic clove, halved
  • 3/4 cup Hellmann's® Real Mayonnaise
    [x]
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  • 1 tablespoon lemon juice
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 4 cans (5 ounces each) albacore white tuna in water
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
  • 1 cup fresh baby spinach
  • 2 plum tomatoes, sliced
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese

Directions

  • Cut bread in half lengthwise (save one half for another use). Brush
  • bread with oil. Place cut side up on an ungreased baking sheet.
  • Broil 4-6 in. from the heat for 2-3 minutes or until golden brown.
  • Rub cut sides of garlic clove over bread; discard garlic.
  • In a large bowl, combine the mayonnaise, lemon juice, mustard, garlic
  • powder and pepper. Stir in tuna and artichokes.
  • Arrange spinach over bread; top with tuna mixture, tomatoes and
© Taste of Home 2013

2 of 2

Artichoke Tuna Melt (continued)

Directions (continued)

  • cheese. Broil 1-2 minutes longer or until cheese is melted. Cut into
  • six slices. Yield: 6 servings.
Nutrition Facts: 1 slice equals 533 calories, 31 g fat (6 g saturated fat), 61 mg cholesterol, 1,070 mg sodium, 28 g carbohydrate, 1 g fiber, 33 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013