 Close the lid on
these curry-flavored stuffed sandwich rolls for a quick portable lunch. Tuna or
chicken...raisins or fruit bits. This easy, versatile recipe is sure to please.
Ingredients
8 to 10 3-inch french rolls
1/2 cup low fat mayonnaise
1/2 cup plain low fat yogurt
1 1/2 teaspoons curry powder
1 can (12-oz.) tuna packed in water, drained
1 cup Sun-Maid Natural Raisins
1/2 cup diced celery or red bell pepper or green bell pepper or jicama
1/4 cup thinly sliced green onions
Directions: HEAT rolls in 350 F oven for 5 minutes to crisp.
To STUFF sandwiches, cut thin, lengthwise slice from top of each
roll for lids.
HOLLOW out base of each roll, leaving 1/2-inch shell. (Reserve inside portion
of rolls for bread crumbs, if desired.)
In medium bowl, COMBINE mayonnaise, yogurt and
curry powder.
STIR in tuna, raisins, celery and green onion.
FILL sandwiches, then top with lids.
COVER and refrigerate until service time. Tips:
- For a picnic, wrap each sandwich in aluminum
foil. Pack in ice chest or backpack with frozen "ice pack" to keep
cold until serving time.
- Sandwiches can be made 1 to 2 days ahead.
- Sandwiches are a meal-in-one: bread, fruit,
meat and a small serving of vegetables.
Makes 8 to 10 small sandwiches.
Nutrients per Sandwich: Calories 220;
Protein 15g; Fat 2g; Carbohydrate 35g; Dietary Fiber 2g;
Cholesterol 15mg; Sodium 475 mg
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