Tuna and Artichoke Cooler-Pressed Sandwiches

Tuna and Artichoke Cooler-Pressed Sandwiches
Photo by Yunhee Kim


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

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


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