Recipe by Suzie Campbell, as reported in the July 25, 1976, edition of Empire magazine. Serves 6.
Ingredients
4 tablespoons butter or margarine
2 tablespoons bottled garlic spread concentrate (or crushed garlic)
1 loaf soft French bread
1 can (about 9 ounces) tuna, drained and flaked
11/2 cups sharp longhorn cheese, crumbled into pea-size pieces (can substitute another favorite cheese)
1 can mushroom stems and pieces, drained
3 tablespoons mayonnaise
2 tablespoons sweet pickle relish
10 thin slices tomato
Directions
Preheat oven to 400 degrees. On stovetop, heat together butter and garlic until melted and well-blended, stirring occasionally. Cut bread in half, lengthwise. Scoop out a trench about 2 inches wide down center of each half of loaf. Brush garlic mixture over cut portions of bread. Combine tuna, 1 cup of the cheese, mushrooms, mayonnaise and pickle relish. Mix well. Divide tuna mixture in half. Fill each trench with half of tuna mixture. Sprinkle about 2 tablespoons of remaining cheese over top of each trench. Arrange tomato slices on top of cheese. Sprinkle tomatoes with remaining 2 tablespoons of cheese. Place loaves on a foil-lined baking sheet. Bake about 14 minutes. Place under broiler during last few minutes of cooking time to brown top. Cut into slices and serve.
