GRILLED TUNA AND DILL HAVARTI SANDWICH RECIPE

If you can't find semolina bread (crusty Italian bread made with semolina flour), use an Italian or sandwich loaf. 1 (6 1/2 or 7 oz.) can solid white
tuna, drained & flaked
3 tbsp. mayonnaise
2 tbsp. celery, diced
1 tbsp. parsley, chopped
1 tbsp. red onion, diced
1/4 tsp. freshly ground pepper
1 loaf (about 14 inches) semolina
bread
1 c. shredded dill Havarti cheese
4 tbsp. butter or margarine, softened

In small bowl, combine tuna, mayonnaise, celery, parsley, onion and pepper until well blended. Cut bread on a sharp diagonal into eight 1/2 inch slices, each about 6 inches long. (Reserve any remaining bread for another use.) Layer each of 4 slices with 1/4 cup tuna mixture and 1/4 cup grated cheese. Spread each remaining slice lightly with about 1/2 tablespoon butter and place buttered side up on cheese. In large heavy skillet, cook sandwiches buttered side down over high heat until golden. Butter tops lightly; turn with a large spatula and cook other sides until golden. Makes 4 sandwiches,

STUFFED SANDWICH TO GO

1 8 oz. cream cheese
1/4 c. finely chopped green onion
1/4 c. finely chopped walnuts
1/4 tsp. garlic powder
1 loaf unsliced French Vienna 12" x
5" bread
1/4 lb. fresh spinach
1/2 lb. Swiss cheese
1/2 c. alfalfa sprouts
Butter
3/4 lb. boiled ham, sliced thin
Heavy duty foil, enough to wrap loaf.

Stir together cream cheese, walnuts, green onion and garlic. Set aside. With seraded knife, slice top off the bread. Cut down around loaf edge about 1/2" from the side and bottom crust. With a fork pull out the interior bread. Butter the cavity and top slice, line the cavity with ham so that slice overlaps sides. Top with half the spinach then half the Swiss cheese. Spread cream cheese mixture over Swiss cheese layer. Top with alfalfa sprouts, the the remaining Swiss cheese and remaining spinach. Fold the ends of ham over spinach to cover top. Wrap bread in foil. Chill several hours. Slice and serve.