Update a childhood favorite by adding walnuts and chickpeas to tuna salad. Here, the cheese goes directly on the bread (instead of on top of the sandwich) to help keep the bread from getting soggy.

Ingredients

• 1/4 cup walnuts, chopped
• 1/4 cup chopped red onion
• 1/4 cup canned chickpeas (garbanzo beans), rinsed and drained
• 1/4 cup canola mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon red wine vinegar
• 1/4 teaspoon hot pepper sauce
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 (12-ounce) can solid white tuna in water, drained and flaked
• 1 garlic clove, minced
• 6 (1-ounce) slices multigrain bread
• 1 1/2 ounces shredded Swiss cheese (about 1/3 cup)
• 12 (1/4-inch-thick) slices tomato
• 1 cup baby spinach

Preparation

1. Preheat broiler to high.
2. Combine first 11 ingredients in a medium bowl; toss gently to coat.
3. Top bread evenly with cheese; broil 4 minutes or until bubbly. Arrange 2 tomato slices and about 1/3 cup tuna mixture over each bread slice. Top sandwiches evenly with spinach.