These Lemony Tuna and Artichoke Pressed Baguette Sandwiches are perfect for summer—and they aren't just for picnics. Tuna and olive oil are combined with marinated artichoke hearts, lemon, and fresh basil on crusty baguettes (homemade perhaps?) for a flavorful tuna sandwich made without mayonnaise.
They travel well, taste delicious, and can be made several hours ahead. I even like them the next day, when the lemon flavor is more pronounced. They're perfect for toting on picnics or hikes, to work, or just out to the backyard. You can pack them in the bottom of the cooler so that the weight of the other contents compresses the sandwiches and allows the juices to soak into the bread, or simply set them on the counter for about 30 minutes with a cast iron skillet on top.
They're also the perfect way to celebrate the first homegrown basil of the season, especially if it's just a little harvest. Enjoy!
P.S. Greek Salad Pitas with Quick Kalamata Olive Tapenade and Make Ahead Antipasto Baguette Sandwiches.
© FarmgirlFare.com, the sandwich happy foodie farm blog where somebody just realized she still hasn't seeded any basil for the kitchen garden. Oops.
Sounds terrific! Love the idea of no mayo and using liquid from artichokes and tuna. Great! I'm on a yogurt kick and might swirl some into this too, but that sort of defeats the make-ahead plan, doesn't it?
ReplyDeleteI thought of you the other day as I can pulling Swiss Chart seedlings from a 6-pack. "Plant chart," whispered the 60-year-old friend of Susan's. !!! Now I'm pushing 60 and enjoying that story differently, but with just as much chard! :) Hope you guys are well. Happy May!!!