Tuna and Bacon Sandwiches

• 2-1/4 qt. canned tuna in water, drained, flaked
• 2 cups KRAFT MAYO Real Mayonnaise
• 3-3/4 cups GREY POUPON Classic Dijon Mustard, divided
• 3/4 cup pickles, finely chopped
• 3/4 cup celery, finely chopped
• 3/4 cup canned hearts of palm, drained, finely chopped
• 1/2 cup red onions, finely chopped
• 3 Tbsp. fresh parsley, chopped
• 3/4 tsp. ground black pepper
• 48 slices whole wheat bread, sliced, toasted
• 8 each tomatoes, each cut into 6 slices King Sooper's 1 lb For $0.99 thru 02/09
• 48 slices OSCAR MAYER Bacon, cooked, drained Rite Aid 2 For $7.00 thru 02/06
• 48 each Boston lettuce leaves

1. Combine tuna, mayonnaise, 3/4 cup of the mustard (or 2 Tbsp.
2. of the mustard for trial recipe), pickles, celery, hearts of palm, onions, parsley and pepper.
3. Refrigerate until ready to use.
4. For each serving: Spread 1 toast slice with 1 Tbsp.
5. of the remaining mustard.
6. Top with 1/2 cup of the tuna mixture and 2 each tomato slices, bacon slices and lettuce leaves.
7. Cover with second toast slice.

tuna, mayo, poupon, pickles, celery, palm, red onions, fresh parsley, ground black pepper, whole wheat bread, tomatoes, bacon, boston lettuce leaves

Taken from www.kraftrecipes.com/recipes/tuna-bacon-sandwiches-113999.aspx (may not work)