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Butterfly Sandwiches Recipe

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Here's a new way to dress up tuna! Nancy Testin of Dover, Delaware developed the tasty mix, seasoning the tuna with Worcestershire sauce, ketchup and more. Then our kitchen crafters found a neat way to serve it by cutting square slices of bread into triangular butterfly shapes.—Nancy Testin, Dover, Delaware
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:3 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 3 servings

Ingredients

  • 1 can (6 ounces) tuna, drained
  • 1 celery rib, chopped
  • 1/4 cup finely chopped onion
  • 2 tablespoons mayonnaise
  • 1 tablespoon ketchup
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon Worcestershire sauce
  • Dash pepper
  • 6 slices bread
  • 3 cherry tomatoes
  • 6 parsley sprigs

Directions

  1. In a bowl, combine the first nine ingredients. Spread about 1/3 cupful on three slices of bread; top with remaining bread. Cut the sandwiches in half diagonally to form wings. Place two halves on each plate, with crust-covered corners touching, to form a butterfly. Place a cherry tomato above wings for head With a sharp knife, cut two small slits on each side of tomato; insert parsley sprigs for antennae. Serve immediately. Yield: 3 sandwiches.
Originally published as Butterfly Sandwiches in Country Woman July/August 1998, p30

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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