Swiss Tuna Melts Recipe

Ingredients

• 1 can (6 ounces) light water-packed tuna, drained and flaked
• 3/4 cup shredded Swiss cheese
• 1/4 cup chopped onion
• 1/4 cup chopped celery
• 1/2 cup Daisy Brand® Sour Cream
• 1/2 cup mayonnaise
• Pepper to taste
• 8 slices bread
• 2 to 3 tablespoons butter, softened   

  Directions

• In a large bowl, combine the tuna, cheese, onion and celery. In a small bowl, combine sour cream and mayonnaise. Pour over tuna mixture and toss to coat. Spread about 1/2 cup over four slices of bread; top with remaining bread. Butter the outsides of sandwiches.
• On a griddle or in a large skillet over medium heat, toast sandwiches for 4-5 minutes on each side or until lightly browned. Yield: 4 servings. 
• source: tasteofhome      

sun dried tomato garlic and parsley bread recipe

 

Ingredients

• 75g unsalted butter, softened
• 6 sun-dried tomatoes, chopped
• 2 garlic cloves, crushed
• Finely grated zest of 1/2 lemon
• Small handful fresh parsley, finely chopped
• 1 large ciabatta loaf

METHOD

How to make tomato, garlic and parsley bread

1. Preheat the oven to 200C/fan180C/gas6.
In a small bowl, mix together the butter, sun-dried tomatoes, garlic, zest and parsley. Season.
2. Using a bread knife, cut deep diagonal slits along the ciabatta, being careful not to cut all the way through. Spread the flavoured butter in each slit, then wrap the loaf in foil. Place on a baking sheet and bake in the oven for 5 minutes. Open the foil up to expose the bread and bake for another 4-5 minutes, until pale golden.
3. Wrap the ciabatta up again in the foil to keep warm, although it's equally delicious cold. Let everyone tear off slices.

source: channel4