2 tablespoons finely chopped onion
2 tablespoons finely chopped green bell pepper
1 tablespoon finely chopped dill pickles
2 tablespoons creamy Dijon mustard
1/4 cup shredded Cheddar cheese (1 oz)
4 slices whole-grain bread
1. Heat gas or charcoal grill for indirect grilling as directed in owner’s manual. Cut two 12-inch square pieces of heavy-duty foil. In small bowl, mix tuna, onion, bell pepper and pickles. Stir in mustard and cheese.
2. Spoon tuna mixture on 2 bread slices; top with remaining bread slices. Place each sandwich on center of foil piece. Fold foil over sandwich so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
3. Place packets over unheated area on grill. Cover and grill 12 to 15 minutes or until sandwiches are heated through.
Add crunch to your lunch. Serve carrot and celery sticks plus veggie chips with these sandwiches.
Avoid grilling these foil-wrapped sandwiches over direct heat. The bread can burn quickly inside the foil.
1 Serving (1 Serving)
- Calories 300
- (Calories from Fat 70),
- Total Fat 8g
- (Saturated Fat 3 1/2g,
- Trans Fat 0g),
- Cholesterol 40mg;
- Sodium 820mg;
- Total Carbohydrate 27g
- (Dietary Fiber 2g,
- Sugars 3g),
- Protein 29g