Savory Supper Sandwich
|Canned tuna||14 Ounce (Two 7 Ounce Can)|
|Canned crushed pineapple||19 Ounce (1 Can)|
|Sliced green onion||1⁄3 Cup (5.33 tbs)|
|Sliced pimento||1 Tablespoon|
|Dairy sour cream||1⁄4 Cup (4 tbs)|
|Dill weed||1⁄4 Teaspoon|
|French bread slice||6|
|Bacon strips||9 , partially cooked|
|Shredded swiss cheese||1⁄2 Cup (8 tbs)|
Drain tuna, turn into large mixing bowl.
Drain pineapple well.
Add to tuna along with green onion and pimento.
In small bowl combine sour cream, mayonnaise, dill weed.
Toss into tuna mix.
Toast bread, then spread each slice with tuna combination.
Cut each bacon strip in half crosswise.
Place three half strips on top of each sandwich, sprinkle cheese over bacon, broil in oven 3 or 4 inches from heat for 5 minutes or until bacon is crisp and cheese is brown and bubbly.