A classic diner sandwich - our version features dill dip, baguette and cheddar along with the tuna.
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/3 cup Renée's Dill Dip, divided
2 Tbsp. fresh lemon juice
3 cans (170 g each) solid white tuna, drained, flaked
1/4 cup each finely chopped celery and green onions
1/4 tsp. pepper
1 baguette (400 g), split
1 large tomato, cut into 12 thin slices
3/4 cup Cracker Barrel Shredded Old Cheddar Cheese
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How do I make it ?
Mix 1/4 cup dip and lemon juice in medium bowl until blended. Add tuna, celery, onions and pepper; mix well.
Cut each baguette half crosswise into 6 pieces; place, cut sides up, on parchment-covered baking sheet. Brush with remaining dip. Broil, 4 inches from heat, 2 min. or just until edges are golden brown. Remove from broiler.
Spread bottom halves of baguette pieces with tuna mixture. Cover remaining baguette pieces with tomatoes, then sprinkle with cheese.
Broil 2 to 3 min. or until cheese is melted. Cover tuna-topped baguette pieces with remaining baguette pieces, cheese sides down, to make 6 sandwiches.
Kraft Kitchen Tips!
For a classic tuna salad sandwich, prepare recipe as directed, omitting the cheese and filling the split baguette pieces with tuna salad and tomatoes. Do not broil.
Prepare using Renée's Dill 1/2 Fat Dip.
Calories From Fat
% Daily Value
Total fat 12 g
Saturated fat 3.5 g
Cholesterol 55 mg
Sodium 850 mg
Total carbohydrate 36 g
Dietary fibre 2 g
Sugars 2 g
Protein 28 g
6 servings, 1 sandwich each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.