Sandwiches

Provençal Tuna Sandwich

1⁄3

cup olive oil cup red wine vinegar

Kosher salt and freshly ground pepper small red onion, thinly sliced

1⁄4 1⁄2 4 8-inch-long pieces French bread, split open (I used individual rolls.)

1 clove garlic, halved 3 large plum tomatoes, cored (1 halved, 2 thinly sliced)

2 6 oz. jars tuna in olive oil (preferably Italian), lightly drained

1 red bell pepper, cut into thin strips

1⁄2 1⁄4

English cucumber, thinly sliced cup packed fresh parsley 2 tablespoons capers, drained

Whisk the olive oil, vinegar, 1⁄4 teaspoon salt and a few grinds of pepper in a large bowl. Add the red onion; set aside.

Rub the inside of the bread pieces with the garlic, then rub with the halved tomato and season with salt and pepper; discard the garlic and tomato skins. Arrange the thinly sliced tomatoes on the bread bottoms.

Add the tuna to the vinaigrette, breaking it into pieces. Stir in the bell pepper, cucumber, parsley and capers; season with salt and pepper. Divide the mixture among the bread bottoms. Close the sandwiches and press down on the bread tops gently.

Wrap the sandwiches tightly in plastic wrap and place a heavy skillet on top. Let sit 15 minutes to soften the bread, then unwrap and cut in half.

– Adapted from Food Network Magazine, June 2017

Italian Steak Sandwich with Pesto and Grilled Red Peppers

2 large red bell peppers

1 to 11⁄2 pound top sirloin steak, trimmed

Olive oil

Salt and black pepper

PHOTOS BY LAURA TOLBERT For a more hearty meal, try this steak sandwich.

Full of texture and flavor, this is no ordinary tuna sandwich.