Preparation:
To make dressing, in a food processor or blender, mix all the ingredients until well blended.
To make sandwich, cut the bread in half horizontally; hollow out the top and bottom, leaving a 1/2-inch shell. (It may be easier if you cut the bread crosswise into 2 loaves).
Spread the dressing over the inside of the top and bottom. Layer the cheese, spinach, tuna and tomatoes into the bottom. Sprinkle with pepper. Cover with bread top.
Wrap in plastic wrap or foil and place on a baking sheet. Top with another baking sheet and weigh down heavily with cans or weights for at least 30 minutes. This will make it easier to cut and eat. Remove weights and serve immediately or refrigerate until serving.
Before serving, if desired, crisp up the bread by baking the loaf at 450 degrees for 5 to 10 minutes. To serve, cut the loaf crosswise into eight 2-inch slices.
Prep Time: 15 minutes Cook Time: 30 minutes chill time Makes: 4 servings
The only similarity between this sandwich and the humble mayonnaise-drenched ones of my childhood is canned tuna fish. A fresh basil vinaigrette, sliced cheese, juicy tomatoes and crisp spinach leaves boost this Mediterranean version to nutritious bliss. |
