Grilled Open-Faced Mediterranean Sandwich

RH Staff

Yield: 18-20 entree servings.

1 2⁄3 cups light mayonnaise
1⁄3 cup prepared pesto
1⁄2 tsp. red pepper flakes
1 43-oz. pouch Chicken of the Sea® Premium Chunk Light Tuna or Chicken of the Sea® Premium Tonggol Light Tuna
1 1⁄4 cups vinaigrette dressing, prepared
18-20 slices sourdough bread
4 1⁄2 cups roasted red bell peppers from a jar, drained
5 1⁄3 cups (about 90 slices) 1⁄2-inch sliced Japanese or Chinese eggplant, grilled
5 1⁄3 cups (90 slices) 1⁄2-inch sliced zucchini, grilled
2 1⁄4 cups sliced pepperoncinis, drained
4 1⁄2 cups shredded 3-cheese Italian blend
18-20 sprigs fresh basil, garnish

Preheat broiler oven. In resealable container, combine mayonnaise, pesto, and red pepper flakes; set aside. In bowl, gently mix tuna with dressing; set aside.

For each sandwich: Place sliced bread on a foil-lined baking sheet. Spread 1 Tbsp. pesto mayonnaise on bread. Layer sandwich-with 1/4 cup roasted bell peppers, about 5 slices each of eggplant and zucchini, about 1/2 cup tuna mixture, pepperoncini slices (about 4 to 5 rings), and 1/4 cup shredded Italian cheeses. Broil 2-3 minutes or until cheese has melted. Garnish with sprigs of fresh basil and serve immediately.

CHICKEN OF THE SEA