TUNA MELTS ON CRUSTY FRENCH BREAD

MAKES 8 SANDWICHES, 1 OR 2 PER PERSON

Although I like tuna salad, tuna melts never really interested me. I decided to use crusty French bread instead of the usual English muffins, and add thin slices of tomato under the cheese. Now I will make them more often as a quick and easy dinner. For a healthier and lighter version see Light and Healthy Tuna Melt.

INGREDIENTS

Tuna Salad, or make your favorite using 12 ounces canned tuna of choice

2 small French bread loaves, about 4-inches in diameter and 16-inches long each

2 large tomatoes, thinly sliced

Thinly sliced or shredded sharp cheddar cheese

Make tuna salad. (May be prepared up to one day ahead, covered and refrigerated. Bring to room temperature before using.) Cut each bread loaf in half vertically, then in half horizontally, so that you have 8 pieces. If desired, remove some of the bread from the inside of each piece to form a shallow boat in which to place tuna. (Save the excess bread for another use.) Place bread, crust side down, on a baking sheet and place under hot broiler until lightly toasted. Remove from oven and spread mayonnaise on each piece. Spread with the tuna salad, then top first with the tomato slices, then the cheese. Return to broiler until cheese has melted slightly. Sandwiches may be served immediately, but are equally good at room temperature.

Notes: If you prefer a thicker layer of tuna per sandwich, use 1-1/2 loaves of bread and cut into 6 pieces. You could also use crusty hoagie rolls, cut in half horizontally.

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