YIELD: 46 sandwiches
1 (106 oz.) pouch Chicken of the Sea Chunk Light Tuna or Premium Yellowfin Light Tuna
3 cups diced celery
3 cups diced onion
3 cups Dijon-style mayonnaise
1½ teaspoons black pepper
46 slices sliced red onion rings
92 slices tomato slices
92 slices sliced bell pepper rings
46 6” hoagie rolls, toasted
92 Swiss, cheddar or Jack cheese slices (or any combination)
1. Preheat broiler. In bowl, combine tuna, celery, onions, mayonnaise and pepper until well blended.
2. For each sandwich, place onion ring slices and 2 tomato slices on bottom half of hoagie bread. Evenly divide and spread tuna mixture over each sandwich. Top with 2 bell pepper rings and two slices cheese over tuna mixture.
3. Broil, 1 to 2 minutes, until cheese is melted. Top tuna melt with remaining hoagie half. Serve immediately.
Recipe and Photo: Chicken of the Sea