Thursday, September 9, 2010

Tuna Antipasti Sandwiches

Prep time: 15 minutes
Cook time: 5 minutes
Serves: 4
Serving Size: 1 sandwich

1 (12-ounce) can tuna, packed in water, drained
2 jarred roasted red peppers, packed in water, drained and diced
1 (7-ounce) jar Kalamata olives, drained and chopped
¼ cup jarred peperoncini, drained and sliced
2 tablespoons capers, drained and rinsed
1 24-inch whole grain baguette, cut into 4 pieces
4 ounces reduced fat shredded Mozzarella cheese (about 1 cup)
1 medium head Boston lettuce, washed, dried and torn (about 2 cups)

Preheat oven to 450 degrees

Combine the tuna, red pepper, olives, peperoncini and capers in a bowl and toss.

Cut the bread horizontally into halves. Remove some of the bread from the inside of both halves to form a bowl. Sprinkle the cheese onto the bread. Place all eight pieces on a baking sheet and bake until the cheese melts, about 5 minutes.

Remove the bread from the oven. Fill on half with the tuna mixture. Top with the second half. Squish down the sandwich and wrap in parchment paper.

You can prepare this sandwich in advance and serve at room temperature. The tuna mixture will blend into the bread for a wonderful taste and texture.

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