Preheat the oven to 375 degrees F (190 degrees C). Place bread slices in the oven to toast while it preheats, and while you make the tuna salad.
In a small bowl, mix together the tuna, mayonnaise, salt, balsamic vinegar, mustard and dill pickle until well blended. Remove bread from the oven, and pile the tuna mixture onto one slice. Sprinkle cheese over the other slice of bread.
Bake for 7 minutes in the preheated oven, or until cheese is melted and tuna is heated through. Place the cheese side of the sandwich on top of the tuna side. Cut in half and serve immediately.
1 Store Bought Pound Cake
1/4 Cup White Sugar
2 Large Cans Of Blueberry Pie Filling
2 (3.5 Ounce) Package Instant French Vanilla Pudding Mix
3 Cups Half N’ Half
2 Cartons Of Frozen Dessert Topping Thawed ( Prefer Extra Creamy)
1/2 Cup Pecans Chopped (optional)
Combine pudding mix with half n’half and mix until smooth. Fold in 1 tub of the whipped topping with the pudding.
Cut the cake into 1 inch cubes.
Use half of the cake cubes to line the bottom of a large glass bowl or 9×13” pan.
Layer 1 can of the blueberry filling.
Layer the pudding/topping mix to cover berries
Repeat the layers and top it with the last tub of topping.
Garnish with fresh blueberries ,graham cracker crumbs and nuts if desired
VARIATIONS: You may substitute any of your favorite berry fillings instead of the blueberry.