Recipe by Cheri 911
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.
Top Review by Chef Kate
I have always loved this sandwich and this is a great version. I used Kalamata olives, Italian oil packed tuna and Roma tomatoes. I can't wait to try this with our homegrown tomatoes as soon as they are available. Thanks, Cheri!
- 1⁄2 cup olive oil
- 2 garlic cloves, minced
- 16 ounces sourdough bread, cut lengthwise in half (about 19 inches long by 4 inches wide)
- 2 (6 ounce) cans solid white tuna, well drained (preferably packed in olive oil)
- 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 1/4 ounce) jars roasted red peppers, well drained
- 1⁄2 cup chopped pitted brine-cured black olives (such as Kalamata)
Directions See How It's Made
- 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.
- 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.