Open-Faced Tuna Melts with Artichokes and Provolone

Ingredients

Two 6 oz (175 g) cans water-packed tuna, white or light One 398 mL can artichoke hearts cup (125 mL) cup pimento-stuffed green or black olives (optional) cup (125 mL) mayonnaise 1/8 tsp (0.5 mL) cayenne 1 cups (375 mL) grated provolone or mozzarella, divided 2 tbsp (25 mL) chopped fresh basil or tsp (2 mL) dried 4 all-butter croissants or thick slices Italian bread Grindings of black pepper

Description

When Winds Are Howling And The Snow Is Deep, Head For The Pantry To Make This Hot Sandwich. While Truly Decadent When Made With All-butter Croissants, Thick Slices Of Italian Bread Are Also A Delicious Base. Basil Grows Well In A Sun-drenched Indoor Spot

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