Active Time

　　10 minutes

　　

Ingredients

4 servings

　　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

　　

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.