jeudi 12 mars 2015

Grilled Tuna Cheddar & Onion Sandwiches

Yield: 4 Servings
1 onion,large,thinly sliced
1 garlic clove,minced/pressed
1/2 c chicken broth
2 cn albacore tuna*
1/2 c celery,minced
2 T mayonnaise
8 dark rye bread,Slices
1/4 lb cheddar cheese,sharp**
* - water-packed, drained
** - thinly sliced
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1. In a 10-12" nonstick frying pan, combine onion, garlic, and half
the broth. Bring to a boil over high heat; stir often until liquid
evaporates and browned bit stick in pan.
2. Add half the remaining broth; stir to scrape browned bits free,
then boil again until liquid evaporates and browned bits form. Repeat
 step with remaining broth, cooking until liquid evaporates. Set onion
mixture aside.
3. In a bowl, mix together tuna, celery, and mayonnaise. Top 4 slices
bread equally with tuna mixture, onion mixture, cheese, and remaining
4. Wipe the pan clean. Place over medium heat and add 2 sandwiches.
(If you have another nonstick frying pan, toast all the sandwiches at
once.) Cook until sandwiches are toasted on the bottom, about 4
minutes. Turn over and toast tops, about 4 minutes more.

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