Wednesday, December 5, 2007


If you can't find semolina bread (crusty Italian bread made with semolina flour),
use an Italian or sandwich loaf. 1 (6 1/2 or 7 oz.) can solid white
tuna, drained & flaked
3 tbsp. mayonnaise
2 tbsp. celery, diced
1 tbsp. parsley, chopped
1 tbsp. red onion, diced
1/4 tsp. freshly ground pepper
1 loaf (about 14 inches) semolina
1 c. shredded dill Havarti cheese
4 tbsp. butter or margarine, softened
In small bowl, combine tuna, mayonnaise, celery, parsley, onion and pepper until
well blended. Cut bread on a sharp diagonal into eight 1/2 inch slices, each
about 6 inches long. (Reserve any remaining bread for another use.) Layer each
of 4 slices with 1/4 cup tuna mixture and 1/4 cup grated cheese. Spread each
remaining slice lightly with about 1/2 tablespoon butter and place buttered side
up on cheese. In large heavy skillet, cook sandwiches buttered side down over
high heat until golden. Butter tops lightly; turn with a large spatula and cook other
sides until golden. Makes 4 sandwiches,

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