Sandwich Rolls

1 large loaf sliced white sandwich bread

(You may need 2 smallerish 'large' loaves)

l can (6 1/2 ounces) tuna fish, drained

1/4 cup minced celery

2 green onions, minced

1 tablespoon dill pickle relish

1/4 cup mayonnaise

Butter, softened

Mayonnaise mixed with some dill and chopped parsley with a little cilantro to dip sandwich-roll ends

Trim crust from bread to make 4x4 inch slices. Mix tuna, celery, green onions, pickle relish, and 1/4 cup mayonnaise till well blended. Flatten bread slices with rolling pin. Spread with butter, then thin layer of filling. Roll each slice into a tight roll. Dip ends in mayonnaise/dill mixture and then in chopped parsley/cilantro mixture; place seam down on a tray. Cover sandwiches with plastic wrap or store in a covered container and refrigerate until ready to serve. Makes 25 sandwich rolls.

Mischell Shapiro