Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Provolone Tuna Melts




Source of Recipe


Internet


List of Ingredients




1 can (12 oz.) white tuna in water, drained and flaked
1/4 cup roasted red peppers, drained, diced
1/4 cup chopped kalamata or black olives
3 tablespoons creamy Caesar salad dressing or mayonnaise
1 tablespoon chopped fresh basil leaves or parsley
4 slices Vienna or sourdough bread, lightly toasted
8 slices deli style sliced Provolone cheese


Recipe



Combine tuna, roasted red peppers, olives, dressing and basil in medium bowl. Spread mixture over toast; top with cheese, overlapping as necessary to cover filling and edges of toast. Place on foil-lined baking sheet under preheated broiler 5-inches from heat; broil two minutes or until cheese is melted and sandwich is hot.

Recipe makes four servings.