Ingredients
2
cans (5 oz each) solid white tuna in water, drained
1/3
cup mayonnaise or salad dressing
1/4
cup finely chopped celery
1
tablespoon finely chopped onion
1
tablespoon chopped fresh parsley
1
teaspoon red wine vinegar
1/8
teaspoon salt
1/8
teaspoon freshly ground pepper
4
slices rye bread
8
slices Swiss cheese
8
slices tomato
Preparation
Set oven control to broil.
In medium bowl, mix tuna, mayonnaise, celery, onion, parsley, vinegar, salt and pepper.
Place bread slices on baking sheet. Broil with top about 4 to 6 inches from heat 1 minute or until lightly toasted.
Turn bread over on baking sheet. Spread untoasted side of each slice of bread with about 1/3 cup of the tuna salad, 1 slice of the cheese, 2 slices tomato and 1 of the remaining slice cheese. Return sandwiches to oven; broil 3 to 5 minutes or until cheese is melted.
