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

1. Sandwich:

2. 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.

3. Dressing:

4. Put vinegar, shallot, mustard, and herbs in a jam jar and shake until combined. Let sit for 10-15 minutes.

5. Add olive oil to taste. Add salt and pepper, taste, adjust seasonings as needed.

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