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Serves 4
4 slices of any Mrs Baird’s whole grain bread
1 6-ounce can albacore tuna, packed in water, drained
1⁄4 cup diced celery
1 green onion (green and white part), thinly sliced
2 tablespoons light mayonnaise
1 teaspoon Dijon mustard
1⁄4 teaspoon dried dillweed
salt and pepper to taste
1 Italian plum tomato, thinly sliced (about 8 slices)
2 slices (1 ounce each) Colby-jack cheese, diagonally cut into quarters
Place bread on a nonstick baking sheet. Bake in a preheated 350°F oven for 5 minutes, or until toasted. Remove from oven and reserve. In a medium bowl, stir together the tuna, celery, green onion, mayonnaise, Dijon mustard, dillweed, salt and pepper to taste. Spoon mixture on slices of toast, dividing evenly between all four slices. Place 2 slices of tomato on each piece of toast. Place 2 slices of cheese on each piece of toast—you may arrange the triangle-shaped cheese slices with pointed ends together to resemble a butterfly. Bake for an additional 5 to 6 minutes, or until filling is warmed through and cheese is melted.
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