Source: Campbell's Recipes

Dilled Tuna & Egg Sandwiches
Can't decide between tuna and egg salad?  Try these easy-to-make sandwiches that feature the best of both salads, served on tasty whole wheat bread.
Rating:
Serves: 3 servings
Prep Time: 10 minutes
Cook Time:

 

 
1 can (about 6 ounces) low-sodium chunk white tuna in water, drained
2 hard-cooked egg whites, chopped
1/3 cup nonfat sour cream
1 medium green onion, chopped (about 2 tablespoons)
2 teaspoons Dijon-style mustard
2 teaspoons chopped fresh dill weed (optional)
6 slices Pepperidge Farm® Whole Grain 100% Whole Wheat Bread, toasted
3 romaine lettuce leaves




Stir the tuna, egg whites, sour cream, green onion, mustard and dill weed if desired, in a medium bowl.
Divide the tuna mixture among 3 bread slices. Top with the lettuce and remaining bread slices.


Notes:
Nutritional Values per Serving using Pepperidge Farm Whole Grain 100% WW Bread: Calories 314, Total Fat 4g, Saturated Fat 1g, Cholesterol 21mg, Sodium 478mg, Total Carbohydrate 46g, Dietary Fiber 6g, Protein 22g, Vitamin A 20%DV, Vitamin C 6%DV, Calcium 13%DV, Iron 15%DV

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