4 Serves
30 Mins
Prepare the picante sauce by combining the required ingredients in a food processor, pulsing until smooth, and seasoning with salt to taste.
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Vitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
86 µg / 400 µgCalcium
56 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
43 mg / 420 mgPhosphorus
227 mg / 1,250 mgPotassium
322 mg / 4,700 mgSodium
852 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
52 µg / 55 µgFiber
3 g / 28 gSugar
3 g / 50 gSaturated Fat
6 g / 20 gCholesterol
32 mg / 300 mgCaffeine
0 mgNet Carbs
37 gAlcohol
0 g
Slice the French bread into 1-inch thick slices using a serrated knife.
Brush the bread slices with melted butter, then lightly sprinkle with cumin, chili powder, and garlic powder.
In a mixing bowl, combine the tuna with the prepared picante sauce and other base ingredients, stirring until well incorporated.
Spoon the tuna mixture onto each bread slice and top with a slice of pepper jack cheese.
Place the sandwiches on a baking sheet and bake in a preheated oven at 175°C for 10 to 15 minutes, or until the cheese is melted and bubbling.
25
g95
g20
g
Yemeni
