| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs, Dairy | French | Jaw, Sandwiches, Fish | 6 | Servings |
INGREDIENTS
| 1 | Jar (9 3/4 oz) olive salad, | |
| Drained | ||
| 1 | Can (8 oz) eggplant | |
| Appetizer (caponata) | ||
| 2 | Cans (6 oz) solid white tuna | |
| In water, drained | ||
| 1 | lb | Loaf french bread |
| 16 | Slices provolone cheese |
INSTRUCTIONS
Heat oven to 400 degrees. Line a cookie sheet with foil. Pulse olive salad and caponata in a food processor for a few seconds until chunky, or chop with a large knife. Scrape into a medium bowl and stir in tuna. Cut bread in half lengthwise, then crosswise in 4 equal pieces. Spread with tuna mixture and top with provolone cheese. Arrange on prepared cookie sheet. Bake 10 minutes or until cheese melts and starts to brown. typed by jessann :) Posted to MM-Recipes Digest V3 #336 From: jessann doe <[email protected]> Date: Sat, 07 Dec 1996 13:56:27 -0600
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