Recipe: Provolone Tuna Melts (using roasted peppers and olives)

PROVOLONE TUNA MELTS

1 (12 oz.) can white tuna in water, drained and flaked
1/4 cup roasted red peppers, drained, diced
1/4 cup chopped Kalamata olives or black olives
3 tablespoons nonfat creamy Caesar salad dressing or mayonnaise
1 tablespoon chopped fresh basil leaves or parsley
4 slices Vienna or sourdough bread, lightly toasted
8 slices Sargento Deli Style Sliced Provolone Cheese

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 2 minutes or until cheese is melted and sandwich is hot.

Makes 4 servings
Source: Sargento Foods