Tuna Melt Croustades
- 8 French rolls
- 3 (6 oz.) cans tuna in water, drained
- 1 1/2 c. minced celery
- 1 c. thinly sliced green onions
- 1 1/4 c. mayonnaise
- 3 Tbsp. Dijon mustard
- 1 1/2 Tbsp. fresh lemon juice or to taste
- 9 oz. Muenster cheese, cut into slices
- With a fork, remove the soft crumbs from the rolls, leaving a 1/4-inch shell and reserve it for another use.
- In a bowl, combine well the tuna, celery, scallions, 2/3 cup mayonnaise, mustard, lemon juice and salt and pepper to taste.
- Brush the insides of the rolls with the remaining 1/3 cup mayonnaise; divide the tuna mixture among the rolls, mounding it slightly and top each with a slice of the Muenster.
- Bake the croustades on a baking sheet in a preheated 350u0b0 oven for 25 minutes or until the filling is puffed slightly and the cheese is bubbly.
rolls, water, celery, green onions, mayonnaise, mustard, lemon juice, muenster cheese
Taken from www.cookbooks.com/Recipe-Details.aspx?id=914887 (may not work)