| 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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