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PRESSED ITALIAN BRICK SANDWICHES (SCHIACCIATA AL MATTONE)Tuna (Tonno)

SERVINGS
Serves 4 (sandwich gets cut into 4 quarters) Servings
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SERVINGS
Serves 4 (sandwich gets cut into 4 quarters) Servings
RATE THIS RECIPE
(0)

Ingredients

Tuna
  • 10 ounce italian tuna fish
  • 10 ounce red onion
  • 2 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • 1/4 cup basil
  • 1/4 cup lemon
  • 1/4 cup sea salt and pepper
Sandwich
  • 10 ounce italian tuna fish
  • 10 ounce red onion
  • 2 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • 1/4 cup basil
  • 1/4 cup lemon
  • 1/4 cup sea salt and pepper
  • 1 loaf ciabatta bread
  • 1 loaf bibb lettuce
  • 1 loaf tomatoes
  • 1 loaf eggs
  • 1 loaf anchove fillets
  • 2 tablespoon capers
  • 2 tablespoon radishes
  • 4 tablespoon mayonnaise

Preparation

Baking Directions:

In a plastic or glass bowl, mix all of the above ingredients, let them stand in the refrigerator covered for 1 hour to marinate.

To begin, wrap a brick in tin foil.

Slice Ciabbatta in half across middle, remove some of the excess bread from the inside of the loaf.

Spread mayonnaise on the bottom of the loaf, add bib lettuce to the bottom — add the marinated tuna salad then sliced tomatoes, eggs, capers, radishes and anchovy fillets (optional).

Wrap the entire sandwich in wax paper — place on a cutting board (or firm surface) put the tin foil wrapped brick on top of the sandwich to flatten.

Put the brick pressed sandwich on the firm surface in the refrigerator for a minimum of 3 hours, for best results let the sandwich squish overnight.