Serve these hearty sandwiches with fresh apple slices or a tossed green salad.
3 tablespoons finely chopped red onion
3 tablespoons organic canola mayonnaise
1 teaspoon grated lemon rind
1/4 teaspoon fennel seeds, crushed
1/4 teaspoon freshly ground black pepper
3 slices center-cut bacon, cooked and crumbled
2 (5-ounce) cans albacore tuna in water, drained and flaked
8 slices sourdough bread
4 (1/2-ounce) slices provolone cheese
How to Make It
Combine first 7 ingredients in a medium bowl, stirring well to coat. Place 4 bread slices on a flat surface; top each bread slice with 1 cheese slice. Divide tuna mixture evenly among bread slices; top each serving with 1 remaining bread slice.
Heat a large skillet over medium heat. Lightly coat sandwiches with cooking spray. Place sandwiches in pan; top with another heavy skillet. Cook 3 minutes on each side or until lightly browned (leave skillet on sandwiches as they cook).