Tuna-Dill Melt

• 1/3 cup Renee's Dill Dip, divided
• 2 Tbsp. fresh lemon juice
• 3 cans (170 g each) solid white tuna, drained, flaked
• 1/4 cup each finely chopped celery and green onions
• 1/4 tsp. pepper
• 1 baguette (400 g), split
• 1 large tomato, cut into 12 thin slices
• 3/4 cup Cracker Barrel Shredded Old Cheddar Cheese

1. Heat broiler.
2. Mix 1/4 cup dip and lemon juice in medium bowl until blended.
3. Add tuna, celery, onions and pepper; mix well.
4. Cut each baguette half crosswise into 6 pieces; place, cut sides up, on parchment-covered baking sheet.
5. Brush with remaining dip.
6. Broil, 4 inches from heat, 2 min.
7. or just until edges are golden brown.
8. Remove from broiler.
9. Spread bottom halves of baguette pieces with tuna mixture.
10. Cover remaining baguette pieces with tomatoes, then sprinkle with cheese.
11. Broil 2 to 3 min.
12. or until cheese is melted.
13. Cover tuna-topped baguette pieces with remaining baguette pieces, cheese sides down, to make 6 sandwiches.

renees, lemon juice, solid white tuna, celery, pepper, baguette, tomato, cheddar cheese

Taken from www.kraftrecipes.com/recipes/tuna-dill-melt-190182.aspx (may not work)