Tuna and Bacon Sandwiches

Tuna and Bacon Sandwiches
24 servings, 1 sandwich each


Ingredients Weights Measures
canned tuna in water, drained, flaked 3 lb. + 12 oz. 2-1/4 qt.
KRAFT MAYO Real Mayonnaise 1 lb. 2 cups
GREY POUPON Classic Dijon Mustard, divided 1 lb. + 14 oz. 3-3/4 cups
pickles, finely chopped 6 oz. 3/4 cup
celery, finely chopped 6 oz. 3/4 cup
canned hearts of palm, drained, finely chopped 6 oz. 3/4 cup
red onions, finely chopped 3 oz. 1/2 cup + 1 Tbsp.
fresh parsley, chopped - 3 Tbsp.
ground black pepper - 3/4 tsp.
whole wheat bread, sliced, toasted 3 lb. 48 slices
tomatoes, each cut into 6 slices 3 lb. 8 each
OSCAR MAYER Bacon, cooked, drained 1 lb. + 8 oz. 48 slices
Boston lettuce leaves 12 oz. 48 each


COMBINE tuna, mayonnaise, 3/4 cup of the mustard (or 2 Tbsp. of the mustard for trial recipe), pickles, celery, hearts of palm, onions, parsley and pepper. Refrigerate until ready to use.

FOR each serving: Spread 1 toast slice with 1 Tbsp. of the remaining mustard. Top with 1/2 cup of the tuna mixture and 2 each tomato slices, bacon slices and lettuce leaves. Cover with second toast slice.

Kraft Kitchens Tips

Prepare with sourdough bread.
Average Rating  
This recipe has not yet been rated. Be the first to rate this recipe.