Active Time
19 Mins
Total Time
2 Hours 19 Mins
Yield
Serves 4 (serving size: 1/4 sandwich)
Photography: Jennifer Causey; Food Styling: Chelsea Zimmer; Prop Styling: Mindi Shapiro Levine

How to Make It

Step 1

Halve loaf horizontally. Scoop out halves to make 1-inch bread shells. Toast shells until golden.

Step 2

Combine olives, onion, capers, 2 tablespoons oil, 1 tablespoon juice, and tuna; place mixture in bottom shell. Drizzle top shell with remaining oil and juice. Top tuna mixture with lettuce, tomato, egg slices, and top shell. Wrap in plastic wrap; refrigerate 2 hours or up to overnight. Cut into quarters.

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