Superbly soggy by design, these unusual and filling sandwiches hold tuna salad in garlic-flavoured bread that has soaked up an oil and vinegar dressing.
8 slices bread, 1/4 inch thick, from a 1 pound loaf
4 teaspoons olive oil
2 cloves garlic, peeled, halved and lightly crushed
8 teaspoons red wine vinegar
1 small red onion, peeled and thinly sliced
4 black olives, stoned and chopped
2 medium tomatoes, sliced
7 ounce tinned tuna in oil, drained and flaked
4 level tablespoons chopped fresh basil
1. Cut pieces of waxed or greaseproof paper for wrapping up the sandwiches, and lay 2 slices of bread on each. Trickle A teaspoon of oil evenly over each slice, then rub each pair of slices with half a garlic clove. Sprinkle 1 teaspoon of vinegar on each slice of bread.
2. Spoon equal amounts of the onion, olives, tomatoes, tuna and basil onto one slice of each sandwich and top with the remaining slice, putting it oil-side down.
3. Wrap up the sandwiches securely and leave them to stand at room temperature for 45 minutes before eating so the bread absorbs the juices. If you are preparing a packed lunch, keep the wrapped sandwiches in the refrigerator until it is time to pack them, then put them in a plastic box.
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