Pressed Tuna Nicoise Sandwich
Pressed sandwiches are an ideal food to travel with. They need to be smooshed! I have many, many variations of this concept but this is one of my favorites. I like to serve this with a fresh green bean and new potato salad, I've added the recipe to this site, because it is a do ahead salad which is also best if it sits for a few hours and I always add fresh green beans and new red potatoes to Salade Nicoise. Enjoy!
Ingredients
1 loaf French bread
1/3 cup extra virgin olive oil
2 Tablespoons red wine vinegar
1 teaspoon dried Basil
2 cloves garlic, minced
2 roasted red peppers
1 small jar marinated artichoke hearts, drained
6 anchovy fillets, optional
4 hard boiled eggs, sliced
2 medium tomatoes, sliced
2 cans tuna, preferably oil packed
10 Kalamata olives
1/2 cup flat leaf parsley
freshly ground black pepper, to tasteDirections
In a small bowl whisk together olive oil, vinegar, basil and garlic. Set aside. Drain tuna and add 2 Tablespoons of dressing. Mix well. Split French bread lengthwise and pull out some of the insides to make a trench. Layer all ingredients on French bread bottom. Cover with top. Wrap tightly in plastic wrap. Wrap in aluminum foil. Press down on sandwich with a cutting board and refrigerate for 3 to 24 hours. At serving time, open sandwich and dress with dressing. Cut into serving sized pieces.
Serves: 4
Serves: 4
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Note
You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.
We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.
