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.
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.
1 can 0 less sodium canned tunain water, drained2 hard-cooked egg white, chopped0.333 cup nonfat sour cream1 medium green onion, chopped (about 2 tablespoons)2 teaspoons Dijon-style mustard2 teaspoons chopped fresh dill weed(optional)6 slices Pepperidge Farm® Whole Grain 100% Whole Wheat Bread, toasted3 romaine lettuceleaves
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