Recipe from Better Homes and Gardens
1/3 cup bottled ranch salad dressing
1/2 cup bottled roasted red sweet peppers, drained
1 12 ounce can solid white tuna, drained and broken in chunks
1 8 3/4 ounce can whole kernel corn, drained
12 extra-thin slices sandwich bread, toasted
Butterhead lettuce leaves (optional)
For the roasted red pepper sauce, in blender container combine salad dressing and half the roasted red sweet peppers; process until nearly smooth.
For each club sandwich, spread two slices of toasted bread with tuna filling, layer with lettuce leaves, stack the two slices, then top with a third slice of toast. Cut in half diagonally. Serve with remaining roasted red pepper sauce. Makes 4 servings.
Per Serving: cal. (kcal) 441, Fat, total (g) 17, chol. (mg) 41, carb. (g) 47, fiber (g) 1, pro. (g) 29, sodium (mg) 1020, Percent Daily Values are based on a 2,000 calorie diet
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