20 minutes
A French classic sandwich that captures the flavors of Provence with fresh ingredients like tomato, cucumber, red onion, olive oil-packed tuna, basil leaves, and olives, all melded together with a tangy vinaigrette.
Garlic, minced
cloves
tablespoons
teaspoons
Anchovies, minced
fillets
Country Loaf Or Ciabatta
0 loaf
Cucumber, sliced
each
Tomato, sliced
each
Red Onion, thinly sliced
slices
Olive Oil-Packed Tuna, drained
0 oz
Fresh Basil Leaves, sliced
0 oz
Olives, sliced
0 oz
Hard-Cooked Egg, thinly sliced
each
1. Prepare the Vinaigrette
Whisk together the minced garlic, red wine vinegar, Dijon mustard, a pinch of salt, freshly ground black pepper, and the optional minced anchovies in a small bowl to make the vinaigrette.
2. Prepare the Bread
Slice the 8-inch round crusty country loaf or small ciabatta in half and remove some of the crumb to make room for the fillings.
3. Dress the Cucumber
Slice the cucumber and mix it with the prepared vinaigrette.
4. Assemble the Sandwich
Layer the sliced tomato, cucumber mixed with vinaigrette, thinly sliced red onion, drained olive oil-packed tuna, fresh basil leaves, sliced olives, and thinly sliced hard-cooked egg onto the bread.
5. Wrap and Weight the Sandwich
Wrap the sandwich tightly in foil or plastic wrap and weight it down with a heavy object. Leave it for 20 minutes, flipping halfway, to compress the ingredients and allow the flavors to meld.
6. Serve
Unwrap the sandwich and serve immediately, or keep it wrapped for up to 8 hours before serving.
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