Ingredients Weight Measure
Canned tuna, in water, drained 24 oz.
White salad dressing 1/2 cup
Mustard 4 Tbsp.
TABASCO® brand Garlic Pepper Sauce 4 Tbsp.
TABASCO® brand Green Jalapeño Pepper Sauce 2 Tbsp.
Dill pickles, whole, medium dice 3 ea.
Red onion, medium dice 1 ea.
Mushrooms, medium dice 8 ea.
Canned pineapple tidbits, drained 8 oz.
Celery stalks, medium dice 2 ea.
Sharp cheddar cheese, slices 24 ea.
Sourdough bread, loaves, cut into 24 slices 2 ea.
Butter, softened 1/2 cup


  1. Preheat oven to 450°F.
  2. In a large bowl, mix the tuna and salad dressing; blend until combined. Add mustard, TABASCO® Garlic Pepper Sauce and TABASCO® Green Jalapeño Pepper Sauce; blend until combined. Add the pickles, onions, mushrooms, pineapple and celery, and fold in until evenly mixed. Set aside in refrigerator.
  3. Place 24 slices of bread on a large baking sheet. Spread butter on the top of all 24 bread slices. Place baking sheet in oven, and bake for 5-6 minutes or until bread is lightly toasted. Remove bread from oven. Flip slices over, so that the buttered side is facing down. Place cheese slices on the unbuttered sides of the bread. Bake again for 4-5 minutes, until cheese is melted and slightly bubbly. Remove from oven.
  4. Quickly, scoop a 1/2-cup portion of the tuna mixture onto 12 of the bread slices and cover with the remaining 12 slices, cheese-side down.
  5. Cut each sandwich in half diagonally and serve.

Yield: 12 servings