by Holly Brimhall
1 (6 oz.) can light water-packed tuna, drained and flaked
3/4 c. shredded Swiss cheese
1/2 c. sour cream
1/2 c. mayonaise
1/2 c. chopped onion
1/4 c. chopped celery
Pepper to taste
Bread
Butter, softened
In a bowl, combine the first 7 ingredients. Butter each piece of bread, spread tuna mixture over piece of bread, about 1/2 a cup then top with another piece of bread. Then in a skillet, grill sandwiches until lightly toasted on both sides. Yeild: 4 servings.
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