Sandwiches & Wraps : Hot sandwiches Last Updated: Apr 24th, 2009 - 11:25:25 Pressed Tuna Melts By Sandra Woodruff  Printer friendly page Yield: 4 servings 6-ounce can tuna in spring water, drained 1/4 cup chopped black olives 1/4 cup chopped red onion 1 tablespoon chopped sun-dried tomatoes in olive oil, drained 2 tablespoons nonfat or light mayonnaise 4 ounces thinly sliced reduced-fat mozzarella cheese olive oil cooking spray 8 slices multigrain, whole wheat sourdough bread, or other firm whole grain bread* 1. Combine the tuna, olives, onion, and sun-dried tomatoes in a bowl. Add the mayonnaise and toss to mix. Set aside. 2. Lay four of the bread slices on a flat surface and top each one with a quarter of the tuna mixture and cheese. Cover each sandwich with one of the remaining bread slices. 3. Spray both sides of each sandwich with the cooking spray. Preheat a sandwich press or tabletop grill (such as a George Foreman grill) and place the sandwiches in the grill, one or two at a time, as space allows. 4. Close the grill and cook for about 4 minutes, or until the bread is toasted and the cheese is melted. Cut the sandwiches in half and serve hot. Nutritional Facts (per sandwich) Calories: 334  Carbohydrates: 37 g   Fiber: 5.1 g    Fat: 9.9 g   Sat. Fat: 4.1 g Cholesterol: 33 mg     Protein: 25 g    Sodium: 787 mg    Calcium: 288 mg    Potassium: 321 mg GI rating: moderate Diabetic exchanges: 1 1/2 lean meat, 1 medium-fat meat, 2 starch *To reduce calories and carbs: Use “light” multigrain or whole-wheat bread, with 50 calories and 7 to 9 grams carb per slice (-80 calories, -15 g carb, -1 starch exchange). © Copyright 2005 by eatsmarttoday.com Top of Page