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Artichoke Tuna Melt

Artichokes, spinach and a lemony mayonnaise give this melt an advantage over ordinary tuna salad sandwiches. —Taste of Home Test Kitchen
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    6 servings

Ingredients

  • 1 loaf (1 pound) French bread
  • 1 tablespoon olive oil
  • 1 garlic clove, halved
  • 3/4 cup mayonnaise
  • 1 tablespoon lemon juice
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 4 cans (5 ounces each) albacore white tuna in water
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
  • 1 cup fresh baby spinach
  • 2 plum tomatoes, sliced
  • 1 cup shredded part-skim mozzarella cheese

Directions

  • Cut bread in half lengthwise (save one half for another use). Brush bread with oil. Place cut side up on an ungreased baking sheet. Broil 4-6 in. from the heat for 2-3 minutes or until golden brown. Rub cut sides of garlic clove over bread; discard garlic.
  • In a large bowl, combine the mayonnaise, lemon juice, mustard, garlic powder and pepper. Stir in tuna and artichokes.
  • Arrange spinach over bread; top with tuna mixture, tomatoes and cheese. Broil for 1-2 minutes or until cheese is melted. Cut into six slices.
Nutrition Facts
1 slice: 533 calories, 31g fat (6g saturated fat), 61mg cholesterol, 1070mg sodium, 28g carbohydrate (2g sugars, 1g fiber), 33g protein.
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