Recipe by ralloyd
"Wonderful tuna melt type sandwich that is a big hit with kids, teens and adults. Freezes great."
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1 (6 ounce) can
sweet pickle relish
chopped pimiento-stuffed olives
shredded American cheese
The combination seems strange, however it works. These are great to make ahead (don't bake ahead) then freeze. When ready to eat, just defrost on the counter for an hour or so and pop into a slow oven (250 degree) for about 30 minutes. My MIL introduced these to me (she made hers with chopped chicken rather than tuna), however the tuna version is my favorite. Please don't tell my MIL I said that.
Just wanted to add that these should be heated at a low temp, 250, for about 30 to 45 minutes. Keep checking until cheese is melted.
These are very good. I used capers because I didn't have any olives. I also cooked @ 250 for 45 minutes. I used Kings Hawaiian Sandwich Buns. These are very large. I also put two of them in the freezer to have @ a later time.
Have made these for years; they've been a summer staple in our house ever since we were married. I don't add the olives, as I'm the only one that likes olives, and I use shredded cheddar rather than American cheese.
These are delicious! I made them last week (used shredded cheddar cheese since I didn't have any american). I meant to freeze them all, but ended up baking and eating one right then because they looked so good :) Today we ate some of the frozen ones--I took them out an hour ahead to come to room temp and then cooked them for 30 minutes...next time need to cook them 45 minutes since the very middle was still a bit cold. Otherwise they cooked up nicely after being frozen. Such a nice treat to keep in the freezer for those days I get tired of my usual turkey and cheese lunches!
* Percent Daily Values are based on a 2,000 calorie diet.
Warm Tuna Buns
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 194
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