Artichokes, spinach and a lemony mayonnaise give this melt an advantage over ordinary tuna salad sandwiches. —Taste of Home Test Kitchen
- 1 loaf (1 pound) French bread
- 1 tablespoon olive oil
- 1 garlic clove, halved
- 3/4 cup mayonnaise
- 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
- 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 cheese. Broil for 1-2 minutes or until cheese is melted. Cut into six slices. Yield: 6 servings.
Originally published as Artichoke Tuna Melt in Simple & Delicious February/March 2011, p11
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