Makes 24 sliders. Cut the recipe in half for a smaller board (to make 12 sliders and serve 6).
Ingredients
4cansalbacore tuna, drained
1cupmayo, or avocado mayo
3-4Tbsp.grated red onion
2dozenRhodes Bake N’ Serve Soft Yeast Rolls
12ozPepper Jack cheese, 12 slices cut into fourths
1-2cupsSweet and sour sliced pickles
1head iceberg lettuce
6Roma tomatoes, cut into 4 slices
Make the big board:
24ozcarrot sticks
24ozcelery sticks
12ozbroccoli florets
28 ozcartelized onion dip
Potato Chips
Fritos
Instructions
On a large board or platter, place the dip in the center of the board. Arrange the vegetables around it.
For the next layer, place the potato chips and Fritos.
For tuna mixture, empty drained tuna into a large bowl. Mix with a fork, adding the mayonnaise and grated red onion.
Heat the dinner rolls according to package directions.
Slice (but not completely through), and add 2 Tbsp. tuna mixture.
Place cheese on top, and place the top of the roll back over the cheese. Place all the rolls in a baking pan and cover with foil.
Bake the rolls at 350 degrees for additional 10-15 minutes, until the cheese is melted. Remove foil.
Add a thick slick of tomato, iceberg lettuce chunk, and 2 pickles. After assembled, place a “skewer” or long appetizer toothpick in the center. Place the 24 tuna melts around the outside of the board. SERVE!