Recipe for a Tuna Fish Sandwich Like No Other

If you're eating gluten-free, the days of throwing together a sandwich with cheap and easy-to-find bread may be a thing of the past — but prepare to be amazed because you have plenty of sandwich options, even in the gluten-free world.

Credit: ©iStockphoto.com/druvo

Filling only pictured

Preparation time: 8 minutes

Cook time: 3 minutes

Yield: 4 servings

4 slices olive oil bread

1/4 green pepper, cut into thin julienne strips

1/8 red onion, sliced thin

1/2 cup baby spinach leaves

2 small plum tomatoes, sliced thin

1/8 teaspoon pepper

1/4 teaspoon Italian seasoning

6.5-ounce can water-pack chunk tuna, drained

2 teaspoons Italian dressing

8 artichoke hearts

4 slices pepper cheese

1. Preheat the broiler. Place the bread slices in a 9-x-13-inch baking dish.

2. On each slice of bread, layer the green pepper, onion, spinach leaves, and tomato slices, dividing evenly.

3. In a small bowl, blend the pepper, Italian seasoning, tuna, and Italian dressing. Spoon the mixture on top of the tomato slices.

4. Cut the artichoke hearts in half. Lay 4 halves on each sandwich.

5. Lay 1 slice of pepper cheese on top of each sandwich.

6. Broil the sandwiches about 3 minutes or just until the cheese is melted.

Try this filling on bread, in a gluten-free pita or tortilla, or even spoon it atop shredded lettuce. You won’t want to go back to the old tuna-and-mayo rendition.

Per serving: Calories: 429; Total fat: 15; Saturated fat: 9g; Cholesterol: 40mg; Sodium: 632mg; Carbohydrates: 50g; Fiber: 3g; Sugar: 9g; Protein: 24g.