Tuna and Artichoke Cooler-Pressed Sandwiches

Ingredients

• 8 basil leaves
• ½ thin 18-inch baguette
• 1 6-ounce jar marinated artichoke hearts
• freshly ground pepper
• Kosher salt
• 1 lemon
• 1 7-ounce) can Italian tuna in oil, undrained (or chunk light tuna in water

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 c...

View full recipe at Epicurious