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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Low on spunk? Try these robust sandwiches to get going again! To make these vegetarian, just omit the tuna. Ingredients:
1 cup loosely packed basil leaves |
1 garlic clove, chopped |
6 tablespoons olive oil |
2 tablespoons freshly grated parmesan cheese or 2 tablespoons romano cheese |
1 tablespoon red wine vinegar |
1/8 teaspoon black pepper, to taste |
1 (6 1/2 ounce) can tuna in water, drained and flaked (may omit to make vegetarian or sub salmon) |
2 medium ripe tomatoes, seeded and chopped |
1 medium cucumber, peeled, seeded, and chopped |
1/2 cup canned chick-peas, drained |
1 large sweet red peppers, roasted, peeled, seeded, and chopped or 3 canned pimientos |
6 marinated artichoke hearts, quartered and chopped 10 pitted black olives, chopped |
3 tablespoons pine nuts |
6 round hard rolls (about 2 ounces each) |
8 ounces provolone cheese, thinly sliced |
Directions:
1. To prepare the vinaigrette: In an electric blender or food processor, puree the basil and garlic with the olive oil.
2. Transfer to a small bowl; stir in the cheese, vinegar, and pepper.
3. In a large bowl, combine all the filling ingredients, add the vinaigrette, and toss well.
4. Slice off the top third of each roll.
5. Scrape out the insides, leaving a 1/2-inch shell.
6. (Reserve the insides for bread crumbs.) Spoon about 1/4 cup of the tuna filling into each roll, add a slice of cheese, and repeat.
7. Add a final layer of the tuna.
8. Wrap each sandwich in aluminum foil and refrigeratefor at least 3 and up to 24 hours.
9. Serves 6.
10. Enjoy!
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