Backyard-Bash Sandwiches
- Low fat
- Peanut free
- Low calorie
- Nut free
It's so easy to make two large sandwiches on long loaves – and it allows each person to cut off just as much as he or she desires. The relish here is an old standby of mine that is always met with great enthusiasm. Of course, instead of one tuna and one cold-cut sandwich, you could always make two of the same.
Ingredients
- 2 French (Paris) or Viennese loaves (each 500 g/1 lb)
- 5 oz (150 g) Italian cold cuts (salami, mortadella and/or prosciutto, etc.)
- 3 oz (90 g) provolone cheese, sliced
- 2 cans (each about 7 oz/200 g) oil-packed tuna, drained
- 1-1/2 cups (375 mL) shredded Romaine lettuce
- Relish:
- 3 cups (750 mL) diced fresh tomatoes
- 1 cup (250 mL) finely chopped red onion
- 2/3 cups (150 mL) diced dill pickles
- 1/2 cup (125 mL) chopped flat-leaf parsley
- 3 cloves garlic, minced
- 1/4 cup (60 mL) red wine vinegar
- 1/4 cup (60 mL) extra-virgin olive oil
- 2 tbsp (30 mL) drained capers, finely chopped
- 1 tsp (5 mL) hot pepper flakes
- 1 tsp (5 mL) black pepper
- 1 tsp (5 mL) crumbled dried oregano
- 1/2 tsp (2 mL) salt
Preparation
Relish: Stir together tomatoes, onion, pickles, parsley, garlic, vinegar, oil, capers, hot pepper, pepper, oregano and salt.
(Make-ahead: Refrigerate up to 1 day.)
Without cutting all the way through, horizontally slice each loaf in half. Open loaves and spread half of the relish over each, spreading on both halves so each half will absorb juices.
Top bottom of one loaf with cold cuts and cheese. Top bottom of other loaf with tuna; arrange lettuce over top. Close loaves and transfer to cutting board to serve.
Makes 10 to 14 servings.
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