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Prep 10min
Total10min
Servings4
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Ingredients
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
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Steps
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.
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Sliced pimientos, drained, can be used instead of the roasted bell peppers.
Add 1/2 cup chopped drained pepperoncini peppers (bottled Italian peppers) instead of the roasted bell peppers. Pepperoncini peppers have a slightly sweet and spicy-hot flavor.
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