Ingredients
½smallred onion,thinly sliced
2hardboiled eggs,sliced
2anchovy fillets,finely chopped
10ozoil packed tuna fish,(2 cans)
¼cupNicoise or Kalamata olives,pitted
2tbspred wine vinegar
2baguettes,(10-inch), or 1 full sized baguette, cut in half
1clove garlic,peeled
¼cupolive oil
½tspsalt
⅛tsppepper
2,tomatoes,sliced
12large basil leaves
Preparation
Place the onion slices in a bowl and cover them with cold water. Let them soak for at least 10 minutes or up to 30 minutes at room temperature while preparing sandwiches.
In a bowl, combine the tuna, its oil, anchovies, olives, and 2 teaspoons of red wine vinegar. Stir gently to keep from mashing the tuna chunks.
Slice the baguettes along their length to separate the top from the bottom. Remove some of the soft crumbs inside the top and bottom of the bread to make room for the filling.
Rub the insides with the garlic clove. Brush with olive oil and sprinkle with vinegar, salt, and pepper.
Distribute the tuna mixture evenly in the bottoms of the baguettes. Top with red onion, egg slices, tomatoes, and basil. Drizzle with more olive oil, and sprinkle on salt and pepper.
Top the sandwiches with the tops of the baguettes, and wrap each tightly in plastic wrap.
Place the wrapped sandwiches side-by-side on the counter and set a cutting board on top. Place a heavy pot or skillet on top, and place a few canned goods inside to weigh it down even more.
Press the sandwiches for 10 minutes, turn them over, and continue to press for another 10 minutes on the other side.
With the sandwiches still wrapped in plastic, use a serrated knife to cut them into individual servings.
The sandwiches are ready to eat now, or they can be packed into a picnic basket or lunch box and eaten within about 2 hours from now. The sandwiches taste best at room temperature.
