What’s Cookin? It’s Saturday, Go Make Me A Sandwich! Tuscan Tuna & Bean Sandwich

Saturday just seems like a great day for a sandwich. And I don’t mean a few slices of meat between 2 slices of bread wrapped in foil and thrown in a paper bag kind of sandwich. I mean a SANDWICH sandwich!

Saturday’s are special, so watch for a different special sandwich right here every Saturday.

Oh, and enjoy! 

Tired of the same old tuna sandwich? Try this mayoless version—it just may be the best we’ve ever tasted.

For beans

  • 1(14- to 15-oz) can cannellini beans, rinsed and drained
  • 2garlic cloves, finely chopped
  • 1tablespoonfresh lemon juice
  • 2tablespoonsolive oil
  • 2tablespoonschopped fresh flat-leaf parsley or basil
  • 1/4teaspoonsalt
  • 1/4tablespoonblack pepper

For tuna salad

  • 2(6-oz) cans Italian tuna in oil, drained
  • 2tablespoonsfinely chopped fresh basil or flat-leaf parsley
  • 1/4cuppitted Kalamata or other brine-cured black olives, finely chopped
  • 1celery rib, finely chopped
  • 2tablespoonsfinely chopped red onion
  • 2tablespoonsolive oil
  • 1tablespoonfresh lemon juice
  • 1/4teaspoonsalt
  • 1/8teaspoonblack pepper

For sandwiches

  • 8(1/3-inch-thick) slices rustic Italian bread (from a round crusty loaf) or 4 (4-inch-long) oval panini rolls
  • 1cuploosely packed trimmed watercress sprigs

Prepare beans:

  • Coarsely mash beans with a fork in a bowl, then stir in garlic, lemon juice, oil, parsley, salt, and pepper.

Make tuna:

  • Flake tuna in a bowl with a fork, then stir in basil, olives, celery, onion, oil, lemon juice, salt, and pepper until combined.

Assemble sandwiches:

  • Spoon one fourth of bean mixture on 1 slice of bread, then top with one fourth of tuna salad, some watercress, and a slice of bread. Make 3 more sandwiches in same manner.

Source: Gourmet

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