Tuna Melt Strombolis

Whole grain, even!  I have to say that I was unsure how these would come out, but the recipe in KA's Whole Grain cookbook was calling to me.  We eat a lot of tuna, and though dh is not a tuna melt afficionado, I secretly love them.  Imagine my horror, shock and disdain when my own sister, flesh & blood indeed, said that she had never heard of a "Tuna Melt."  On what planet, I'm thinking?

The crust was delicious:  tender, lightly browned on the outside, and not thick or gummy at all.  Plus little bits of melted cheddar peaking out?  Crazy.

The inside, though not so heavy on the tuna--just two cans for the whole recipe--was delightful.  Lots of cheese.  A bit of tuna.  A bit of secret, special, King Family tuna-salad spices.  Everyone (in my family) gobbled it up!