1/3 cup bottled reduced-fat Ranch Salad Dressing
1/2 cup bottled roasted sweet red peppers, drained
1 (12 oz can) solid white tuna, drained, broken into chunks
1 (8.75 oz can) whole kernel corn, drained
12 extra thin slices sandwich bread, toasted
Lettuce leaves

For the sauce:

In blender combine salad dressing, and half the roasted peppers. Process until smooth.

For tuna filling:

Chop remaining peppers. In bowl, combine peppers with tuna, corn and 1/4 cup red pepper sauce. For each club sandwich, Spread 2 slices toasted bread with tuna filling. Layer with lettuce leaves, stack the 2 slices, then top with a 3rd slice of toast. Cut in half.

Serve with remaining sauce.

Submitted by: Sherry Monfils