Mediterranean Sandwich
{Inspired by Giada De Laurentiis}
1 loaf Ciabatta bread
2 cans white tuna, drained
1 jar, artichoke hearts, soaked in oil, somewhat drained
¼ cup fresh flat-leaf parsley
1 lemon, at room temperature
Olive Oil
Salt and Pepper
1 cup mayo
1/4-1/2 cup diced kalamata olives (these are dark-dark purple)
Hearts of Romaine lettuce
Provolone cheese
In a medium sized bowl, mix the tuna, artichoke hearts, parsley, a drizzle of olive oil, ½ of a squeezed lemon, 1 tsp lemon zest, and salt and pepper all together (check for taste). Set aside. Mix 1 cup mayo with kalamata olives, and squeeze the other half of lemon in this mixture. Season and set aside. Cut ciabatta loaf horizontally*, and first spread mayo over on half. Spoon the tuna mixture on top of that, than cover with provolone cheese, finally, the lettuce. Hope your mouth stretches wide enough to get this baby down!
*At this point, if you wish, it’s yummy to toast the ciabatta loaves in a 350 oven for a few minutes until they’re golden brown.
{Inspired by Giada De Laurentiis}
1 loaf Ciabatta bread
2 cans white tuna, drained
1 jar, artichoke hearts, soaked in oil, somewhat drained
¼ cup fresh flat-leaf parsley
1 lemon, at room temperature
Olive Oil
Salt and Pepper
1 cup mayo
1/4-1/2 cup diced kalamata olives (these are dark-dark purple)
Hearts of Romaine lettuce
Provolone cheese
In a medium sized bowl, mix the tuna, artichoke hearts, parsley, a drizzle of olive oil, ½ of a squeezed lemon, 1 tsp lemon zest, and salt and pepper all together (check for taste). Set aside. Mix 1 cup mayo with kalamata olives, and squeeze the other half of lemon in this mixture. Season and set aside. Cut ciabatta loaf horizontally*, and first spread mayo over on half. Spoon the tuna mixture on top of that, than cover with provolone cheese, finally, the lettuce. Hope your mouth stretches wide enough to get this baby down!
*At this point, if you wish, it’s yummy to toast the ciabatta loaves in a 350 oven for a few minutes until they’re golden brown.
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