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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This salad-in-a-sandwich can also be made with individual sourdough rolls. There can be many variations on this theme, so use your imagination. You might replace the tuna with grilled leftover chicken or tuck in a bit of salami, mortadella or roast beef. The sandwich is best if made at least two hours before serving. Ingredients:
1/2 cup olive oil |
2 garlic cloves, minced |
1 16-ounce loaf sourdough bread (about 19 inches long by 4 inches wide), cut lengthwise in half |
2 6-ounce cans solid white tuna (preferably packed in olive oil), well drained |
1 small red onion, very thinly sliced |
4 large tomatoes, cut into 1/3-inch-thick slices |
1 2-ounce can anchovies, drained, chopped |
2 tablespoons drained capers |
2 7.25-ounce jars roasted red peppers, well drained |
1/2 cup chopped pitted brine-cured black olives (such as kalamata) |
Directions:
1. Mix oil and garlic in bowl. Hollow out inside of both bread halves, leaving 1/2-inch-thick sides. Brush inside of bread halves with garlic oil. Spread tuna evenly over bottom half. Top with onion, then tomatoes, pressing down to compact. Sprinkle anchovies and capers over, pressing to adhere. Layer peppers over, then olives. Top with remaining bread half; press together.
2. Wrap bread tightly in plastic wrap. Refrigerate at least 2 hours and up to 1 day. Cut bread crosswise into six 3-inch-wide pieces.
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