2 cans (5 ounces each) albacore tuna packed in water, drained well and flaked
1/4 cup finely diced celery
1/4 cup finely diced red pepper
1 teaspoon garlic powder
1/4 teaspoon black pepper
2 tablespoons fresh chopped dill
Juice from half a lemon
1/4 to 1/2 cup mayonnaise
1 loaf crusty French Bread, sliced in half
A few tomato slices
1 to 2 cups shredded cheddar cheese or a few slices cheddar, American, Swiss or Provolone cheese
Mix first 7 ingredients together with 1/4 cup mayo. Add more mayo if mixture seems to dry. Pull a little of the inside of both pieces of bread out. Spoon the tuna mixture into one half of the bread. Top with cheese and sliced tomatoes. Place the other piece of bread on top. Wrap the whole business in foil and bake on a cookie sheet in a preheated 350 degree oven for 20 to 30 minutes. Cut into pieces and serve.
You can substitute 1/2 teaspoon dried dill for the fresh. Alas a result, you can bake these sandwiches open-faced as pictured. Just slice French bread in half lengthwise. Then, slice into pieces depending on how big you desire the sandwiches. Line baking sheet with foil. Place bread slices, cut side up on the pan. Spoon tuna mixture on top of pieces of bread. Top bread with tomato slices and cheese. Bake open faced for 8 to 15 minutes or until bread toasts and cheese melts. Great either way!