Mediterraneanstyletunaandolivesandwich Recipes

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MEDITERRANEAN SANDWICH



Mediterranean Sandwich image

Provided by Food Network

Number Of Ingredients 0

Steps:

  • Split a large round loaf of Italian bread, pull out some of the insides and fill the bottom with drained canned tuna, grilled vegetables and marinated artichoke hearts. Drizzle some of the artichoke marinade over the cut side of the bread top. Assemble sandwich and cut in wedges.

MEDITERRANEAN-STYLE TUNA AND OLIVE SANDWICH



Mediterranean-Style Tuna and Olive Sandwich image

A sandwich that is served at the small cafes in the Mediterranean --- although they serve it mixed with olive oil I have listed mayonnaise I think you will enjoy it better that way, also many cafes use fresh cooked tuna, I have listed canned you may of coarse use the fresh ---the bread slices may be lightly toasted in a skillet if desired.

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

1 unsliced French baguette (see my Kittencal's French Bread/Baguette (Kitchen Aid Mixer Stand Mixer)
3 tablespoons olive oil
salt & freshly ground black pepper
sliced tomatoes (optional)
green leaf lettuce
1/3 cup mayonnaise (can use more)
2 tablespoons fresh lemon juice
1 garlic clove, minced
2 (6 ounce) cans light tuna in olive oil, drained
1/2 cup chopped bottled roasted red pepper
8 kalamata olives, pitted and chopped coarsely (or use other brine-cured olives)
3 tablespoons finely chopped red onions
1 celery rib, diced
salt & freshly ground black pepper (to taste)

Steps:

  • In a large bowl place chopped roasted red peppers, Kalamata olives, onion and celery; toss to combine; add in the tuna and gently toss leaving the tuna in small chunks.
  • In a small bowl whisk together the mayo with 2 tablespoons lemon juice and minced garlic; add to the tuna mixture and toss gently to combine then season with salt and pepper (at this point you may cover and refrigerate for upt to 24 hours).
  • Using a serrated knife slice the baguette into 4 even pieces, then slice each piece in half.
  • Brush the sides of the bread with olive oil then sprinkle lightly with salt and pepper (you may lightly toast the sliced part of the bread in a skillet if desired).
  • Place lettuce leaves onto each bottom half of bread slice, then pile/divide the tuna mixture over the lettuce, if desired lay tomato slices over the tuna.
  • Top each with a slice of bread.

Nutrition Facts : Calories 665.7, Fat 28.1, SaturatedFat 4.5, Cholesterol 20.4, Sodium 1455.7, Carbohydrate 66.7, Fiber 4.2, Sugar 2.2, Protein 35.4

MEDITERRANEAN TUNA SANDWICHES



Mediterranean Tuna Sandwiches image

This is adapted from Cooking Light magazine. It doesn't say to toast the bread but I did. I just found out someone else had this posted already so I'm changing it to my version. I can imagine eating this wrapped in lettuce leaves or as a tortilla wrap too. It is good with and without the mayo. YUM!

Provided by Engrossed

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 12

4 teaspoons roasted red pepper olive oil
4 teaspoons balsamic vinegar
8 slices whole grain bread or 8 slices pita bread
2 (6 ounce) cans tuna in water, drained and flaked
1/3 cup sun-dried tomato packed in oil, drained
1/4 cup ripe green olives or 1/4 cup ripe olives, sliced
1/4 cup red onions or 1/4 cup sweet Spanish onion, finely chopped
1/4 cup red bell pepper, finely chopped (optional)
3 tablespoons mayonnaise (optional) or 3 tablespoons low-fat mayonnaise (optional)
2 teaspoons capers (more to taste)
1/4 teaspoon fresh ground black pepper
4 romaine lettuce leaves or 4 curly green lettuce leaves

Steps:

  • Toast bread if desired.
  • Combine olive oil and vinegar in a small bowl; brush oil mixture evenly over 1 side of each bread slice or inside pita pockets.
  • Combine tuna and the rest of the ingredients (except lettuce).
  • Place 1 lettuce leaf on each of 4 bread slices.
  • Top the lettuce evenly with tuna mixture, and cover with remaining bread slices.
  • Serve immediately.

GRILLED MEDITERRANEAN VEGETABLE SANDWICH



Grilled Mediterranean Vegetable Sandwich image

Roasted vegetables taste delicious in this sandwich. It is great to take along on a picnic!

Provided by CHRIS M

Categories     Main Dish Recipes     Sandwich Recipes

Time 3h

Yield 6

Number Of Ingredients 7

1 eggplant, sliced into strips
2 red bell peppers
2 tablespoons olive oil, divided
2 portobello mushrooms, sliced
3 cloves garlic, crushed
4 tablespoons mayonnaise
1 (1 pound) loaf focaccia bread

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Brush eggplant and red bell peppers with 1 tablespoon olive oil; use more if necessary, depending on sizes of vegetables. Place on a baking sheet and roast in preheated oven. Roast eggplant until tender, about 25 minutes; roast peppers until blackened. Remove from oven and set aside to cool.
  • Meanwhile, heat 1 tablespoon olive oil and cook and stir mushrooms until tender. Stir crushed garlic into mayonnaise. Slice focaccia in half lengthwise. Spread mayonnaise mixture on one or both halves.
  • Peel cooled peppers, core, and slice. Arrange eggplant, peppers and mushrooms on focaccia. Wrap sandwich in plastic wrap; place a cutting board on top of it and weight it down with some canned foods. Allow sandwich to sit for 2 hours before slicing and serving.

Nutrition Facts : Calories 356.1 calories, Carbohydrate 48.3 g, Cholesterol 3.5 mg, Fat 14.8 g, Fiber 5.5 g, Protein 9 g, SaturatedFat 2.4 g, Sodium 500.1 mg, Sugar 5.4 g

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