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Cookie Magazine

Tuna and Artichoke Cooler-Pressed Sandwiches

By Victoria Granof

4.7

(15)

Image may contain Food Bread Burger and Bun
Photo by Yunhee Kim

Recipe information

  • Yield

    4 servings

Ingredients

1 (7-ounce) can Italian tuna in oil, undrained (or chunk light tuna in water, drained and mixed with 1 tablespoon olive oil)
1 (6-ounce) jar marinated artichoke hearts, undrained
Zest and juice of 1 lemon
Kosher salt and freshly ground pepper to taste
1/2 thin 18-inch baguette, sliced lengthwise, interior crumb removed
6 to 8 whole basil leaves

Preparation

  1. Step 1

    1. In a medium bowl, combine the first four ingredients.

    Step 2

    2. Fill the baguette with the mixture, scatter the basil leaves on top.

    Step 3

    3. Close the baguette and wrap it tightly in waxed paper, then in aluminum foil.

    Step 4

    4. Place the sandwich at the bottom of the cooler so the weight of the other contents compresses the sandwich and allows the juices to soak into the bread.

TagsSandwichTunaFishSeafoodArtichokeVegetableLemonCitrusFruitMainDinnerLunchDairy FreeNut Free30 Minutes or LessEasy5 Ingredients or FewerMake AheadNo-CookCookie Magazine

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