| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Dairy | Fish, Sandwiches | 4 | Servings | |
INGREDIENTS
| 1 | Onion, largethinly sliced | |
| 1 | Garlic clove, minced/pressed | |
| 1/2 | c | Chicken broth |
| 2 | Albacore tuna* | |
| 1/2 | c | Celery, minced |
| 2 | T | Mayonnaise |
| 8 | Dark rye bread slices | |
| 1/4 | lb | Cheddar cheese, sharp** |
INSTRUCTIONS
~ water-packed, drained ** - thinly sliced === 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 bread. 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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