Name: Tuna and Broccoli Open-Faced Sandwiches
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1/4 cup (60 ml) mayonnaise; 2 tablespoons (30 ml) sundried tomato pesto; 3 cups (750 ml) broccoli, cut into small florets and blanched; 1 large tomato, diced; 1 can 6 oz (170 g) oil-packed tuna, drained; 3/4 cup (180 ml) grated cheddar cheese; 4 slices country bread (or Belgian bread); Salt and pepper

Ingredients

- 1/4 cup (60 ml) mayonnaise
- 2 tablespoons (30 ml) sundried tomato pesto
- 3 cups (750 ml) broccoli, cut into small florets and blanched
- 1 large tomato, diced
- 1 can 6 oz (170 g) oil-packed tuna, drained
- 3/4 cup (180 ml) grated cheddar cheese
- 4 slices country bread (or Belgian bread)
- Salt and pepper

Preparation

- In a bowl, combine the mayonnaise and pesto. Set aside.
- In another bowl, combine the broccoli, tomato, tuna and 60 ml (1/4 cup) of cheese. Season with salt and pepper.
- With the rack in the highest position, preheat the oven’s broiler.
- On a baking sheet, lay the slices of bread. Toast under the broiler. Turn the slices over and generously cover with the pesto mayonnaise. Add the broccoli mixture and sprinkle with the remaining cheese. Continue broiling until the cheese is lightly golden brown.

Tuna and Broccoli Open-Faced Sandwiches

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Ingredients

Preparation

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