Chef Paulette's Italian Lettuce Sandwiches - WSMV News 4

Chef Paulette's Italian Lettuce Sandwiches

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1 romaine lettuce heart

1 can Italian tuna (supermarket has Genoa brand packed in olive oil)

1 celery stalk, chopped fine

2-3 scallions, chopped fine

2-3 tablespoons mayonnaise, plus more for spreading on lettuce

6 or more slices salami, cut in half

6 or more slices provolone cheese, cut in half

1 tomato, sliced in half moon slices

1/2 cup pitted black olives, sliced

Rinse the lettuce head, shake and pat dry. Remove leaves and pile them on a serving plate. Open the can of Italian tuna, drain about half of the olive oil from can. Mix the tuna with the celery, scallions and a few tablespoons of mayo (the remaining olive oil in the tuna is also a dressing so you don't need too much mayo).

To make sandwiches. Place a romaine leaf on your plate. Sprinkle with salt and/or add a thin layer of mayo. Spoon on tuna along the length of the leaf. Add some tomato slices. Done!

Place another leaf on your plate. Sprinkle some salt (and pepper if you like), add mayo (or mustard) layer some salami and cheese, add tomatoes and black olives. Done! Eat sandwiches like you would a taco.

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