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Categories:
hearts tomatoes black olives red onions parsley marjoram lemon salt freshly ground black pepper Italian oil extra-virgin olive oil unsalted butter
Viewed: 115 - Published at: 9 years agoIngredients
- 6 artichoke hearts, steamed and quartered or 1 (14-ounce) can artichoke hearts, drained
- 3 plum tomatoes, chopped
- 1/4 cup pitted and chopped black olives
- 1/4 cup small diced red onions
- 2 tablespoons chopped parsley leaves
- 1 tablespoon chopped marjoram
- 1 lemon, juiced
- Salt
- Freshly ground black pepper
- 1 (6-ounce) can Italian oil packed tuna, drained
- Extra-virgin olive oil
- 1 loaf foccacia, split in 1/2 lengthwise
- 4 tablespoons unsalted butter
Method
- Combine artichokes, tomatoes, olives, red onions, parsley, marjoram, and lemon juice.
- Season with salt and pepper and mix well.
- Add the tuna and mix well, being careful not to break it up too much.
- Drizzle with olive oil and season.
- Spread the tuna mixture onto the bottom half of the bread.
- Top with the upper portion of the bread, press down firmly and cut into sandwich sized pieces.
- Brush the outside of the bread with olive oil.
- Have a large, cast iron skillet or a large griddle heated.
- Have a smaller cast iron skillet heating on the stove.
- Place the sandwich on the griddle or in the larger cast iron skillet.
- Top with the other hot skillet and cook just until both sides are golden brown and toasted.
- Slice and serve.
