| 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 <jessann@texas.net>
Date: Sat, 07 Dec 1996 13:56:27 -0600
A Message from our Provider:
“I bet you’re wondering where you are going to go to church tomorrow.”