Categories: Sandwiches
Ingredients
- 1 baguette
- 2 handfuls mesclun
- 15-oz can tuna in olive oil, drained
- 8 cherry tomatoes, quartered
- 6 Kalamata olive, halved
- 1 hard-boiled egg, sliced
- 2 medium basil leaves, roughly torn
- E-Z dijon vinaigrette
- 1/4 cup sherry vinegar
- 1 shallot, minced
- 1 tsp dijon mustard
- 1 tsp fresh herbs, such as rosemary, basil, thyme, or parsley, chopped
- 1/2 cup olive oil
- coarse salt and black pepper
Directions
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Sandwich:
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Cut baguette lengthwise, hollowing out some of the bread in the bottom half to make a baguette “canoe.” Layer mesclun, tuna, tomatoes, olives, egg, and basil in bottom half. Cover with top slice and dip into E-Z dijon vinaigrette.
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Dressing:
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Put vinegar, shallot, mustard, and herbs in a jam jar and shake until combined. Let sit for 10-15 minutes.
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Add olive oil to taste. Add salt and pepper, taste, adjust seasonings as needed.