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.
Love fresh basil?
It tastes great in herbed yogurt cheese.
Or try this Big Bite of Basil Herb Dip or Salad Dressing.
All my basil growing posts are here.
What to do with purple basil and my favorite basil pesto recipe here.
© FarmgirlFare.com, bonkers for basil, impatiently waiting for juicy, vine-ripened tomatoes. Grow, grow, grow.
Yes! Tuna sammies are the best for summer! Thanks for the giveaway!
ReplyDeletesounds great! I love basil and never thought of adding it to tuna.
ReplyDeleteI just found your blog. This year I purchased raised garden containers and I'm so excited to have a garden for the first time. I've had a difficult time finding information on the net without running into spammy type sites. I'm grateful I found your blog. Thank you for sharing!
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