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Tuna and Broccoli Open-Faced Sandwiches

Name: Tuna and Broccoli Open-Faced Sandwiches
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1/4 cup (60 ml) mayonnaise; 2 tablespoons (30 ml) sundried tomato pesto; 3 cups (750 ml) broccoli, cut into small florets and blanched; 1 large tomato, diced; 1 can 6 oz (170 g) oil-packed tuna, drained; 3/4 cup (180 ml) grated cheddar cheese; 4 slices country bread (or Belgian bread); Salt and pepper

5 stars (38) Rate this recipe

Preparation: 20 MIN
Cooking: 10 MIN
Servings: 4

Ingredients
Preparation

Ingredients

1/4 cup (60 ml) mayonnaise
2 tablespoons (30 ml) sundried tomato pesto
3 cups (750 ml) broccoli, cut into small florets and blanched
1 large tomato, diced
1 can 6 oz (170 g) oil-packed tuna, drained
3/4 cup (180 ml) grated cheddar cheese
4 slices country bread (or Belgian bread)
Salt and pepper

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Preparation

In a bowl, combine the mayonnaise and pesto. Set aside.
In another bowl, combine the broccoli, tomato, tuna and 60 ml (1/4 cup) of cheese. Season with salt and pepper.
With the rack in the highest position, preheat the oven’s broiler.
On a baking sheet, lay the slices of bread. Toast under the broiler. Turn the slices over and generously cover with the pesto mayonnaise. Add the broccoli mixture and sprinkle with the remaining cheese. Continue broiling until the cheese is lightly golden brown.

Comments

Ed S.

5 stars May 14th, 2014

Excellent....I may add a few green onions next time..
Renée V.

5 stars December 27th, 2013

The whole family loved this!
Razak M.

5 stars April 30th, 2012

Yum ! An easy delicious healthy week night food !