Greek-Style Tuna Salad Sandwiches

 

1

can (12 oz) tuna, drained, flaked

1/2

cup chopped drained roasted red bell peppers (from 7-ounce jar)

1/2

cup crumbled feta cheese or shredded mozzarella cheese

1

medium stalk celery, chopped (1/2 cup)

1

loaf (1 lb) French bread

1/4

cup Italian dressing

• 1 In medium bowl, mix tuna, bell peppers, cheese and celery.
• 2 Cut bread into four 4-inch pieces; cut each piece horizontally in half. For each sandwich, remove some of the bread from center of slices; discard bread or save for another use.
• 3 Drizzle dressing on cut sides of bread; spread over bread. Fill each sandwich with 1/2 cup tuna mixture. Serve immediately, or wrap securely with plastic wrap and refrigerate up to 24 hours.