Skip to main content
Epicurious
Cookie Magazine

Tuna and Artichoke Cooler-Pressed Sandwiches

By Victoria Granof

4.7

(15)

Image may contain Food Bread Burger and Bun
Photo by Yunhee Kim

Recipe information

  • Yield

    4 servings

Ingredients

1 (7-ounce) can Italian tuna in oil, undrained (or chunk light tuna in water, drained and mixed with 1 tablespoon olive oil)
1 (6-ounce) jar marinated artichoke hearts, undrained
Zest and juice of 1 lemon
Kosher salt and freshly ground pepper to taste
1/2 thin 18-inch baguette, sliced lengthwise, interior crumb removed
6 to 8 whole basil leaves

Preparation

  1. Step 1

    1. In a medium bowl, combine the first four ingredients.

    Step 2

    2. Fill the baguette with the mixture, scatter the basil leaves on top.

    Step 3

    3. Close the baguette and wrap it tightly in waxed paper, then in aluminum foil.

    Step 4

    4. Place the sandwich at the bottom of the cooler so the weight of the other contents compresses the sandwich and allows the juices to soak into the bread.

TagsSandwichTunaFishSeafoodArtichokeVegetableLemonCitrusFruitMainDinnerLunchDairy FreeNut Free30 Minutes or LessEasy5 Ingredients or FewerMake AheadNo-CookCookie Magazine

See Related Recipes and Cooking Tips

Read More
Kimchi Bloody Mary
The kimchi brine is the secret hero here; just a splash of it brightens the cocktail while deepening it with a little funky je ne sais quoi.
Pad Kee Mao (Drunken Spaghetti)
Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.
Oven-Fried Shrimp
Kewpie Mayonnaise is the ultimate secret ingredient to creating a perfect oven-baked battered-and-fried crunch without a deep fryer.
Feta and Sun-Dried Tomato Dip
Creamy and bright with just a subtle bit of heat, this five-ingredient, make-ahead dip is ready for company—just add crudités.
Wampanoaug Clam Fritters
The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.
Hugo Spritz
With elderflower liqueur, mint, and prosecco, the effervescent Hugo spritz cocktail is a hit year round, but particularly on warm nights.
Crispy Baked Wings With Berbere Honey Glaze and Fried Garlic
Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.
Tater Tots Tossed in Date Butter
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.