These Lemony Tuna and Artichoke Cooler-Pressed Sandwiches are my new favorite lunch—and they aren't just for picnics. Tuna packed in olive oil is combined with marinated artichoke hearts, lemon, and fresh basil on crusty baguettes for a scrumptious, no mayonnaise twist on tuna sandwiches.
They travel well, taste delicious, and can be made several hours ahead. I even like them the next day, when the lemon flavor is more pronounced. They're perfect for toting on picnics or hikes, to work, or just out to the backyard.
They're also the perfect way to celebrate the first homegrown basil of the season, especially if you don't have any ripe tomatoes yet. And if you really want to make your sandwiches special, you can bake your own baguettes using my easy recipe for Four Hour Classic French Baguettes.
On the tuna sandwich recipe post I'm also giving away a $100 Visa gift card to one lucky Farmgirl Fare reader. There aren't many entries, so the chances of winning are good!
It tastes great in herbed yogurt cheese.
All my basil growing posts are here.
What to do with purple basil & my favorite basil pesto recipe are here.
© FarmgirlFare.com, bonkers for basil, impatiently waiting for juicy, vine-ripened tomatoes. Grow, grow, grow.