Ingredients
1 loaf (1 pound) French bread1 tablespoon olive oil1 garlic clove, halved3/4 cup mayonnaise1 tablespoon lemon juice1 tablespoon Dijon mustard1/2 teaspoon garlic powder1/2 teaspoon pepper4 cans (5 ounces each) albacore white tuna in water1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped1 cup fresh baby spinach2 plum tomatoes, sliced1 cup shredded part-skim mozzarella cheese
Preparation
Cut bread in half lengthwise (save one half for another use). Brush bread with oil. Place cut side up on an ungreased baking sheet. Broil 4-6 in. from the heat for 2-3 minutes or until golden brown. Rub cut sides of garlic clove over bread; discard garlic.
In a large bowl, combine the mayonnaise, lemon juice, mustard, garlic powder and pepper. Stir in tuna and artichokes.
Arrange spinach over bread; top with tuna mixture, tomatoes and cheese. Broil for 1-2 minutes or until cheese is melted. Cut into six slices.
