TUNA AND ARTICHOKE COOLER-PRESSED SANDWICHES

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Tuna and Artichoke Cooler-Pressed Sandwiches image

These tasty sandwiches are best after chilling for several hours, so they're the perfect make-ahead for camping trips.

Provided by Victoria Granof

Categories     Sandwich     No-Cook     Picnic     Kid-Friendly     Quick & Easy     Lunch     Lemon     Basil     Tuna     Artichoke     Summer     Cookie     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield 4 servings

Number Of Ingredients 6

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

Steps:

  • 1. In a medium bowl, combine the first four ingredients.
  • 2. Fill the baguette with the mixture, scatter the basil leaves on top.
  • 3. Close the baguette and wrap it tightly in waxed paper, then in aluminum foil.
  • 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.

*** Explore more Tuna And Artichoke Cooler-Pressed Sandwiches Recipes »

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