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Tuna and Bacon Sandwiches

Tuna and Bacon Sandwiches
 
Yield:
24 servings, 1 sandwich each

Ingredients

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

Directions

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

Substitute
Prepare with sourdough bread.
K:57060v01:113999
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