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
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.
Recipe notes
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