Basque Tuna Baguette
|Garlic||1 Clove (5 gm), peeled|
|Basil||1 Cup (16 tbs) (Use Fresh)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Capers||1 Tablespoon, drained|
|Balsamic vinegar||1 Tablespoon|
|Dijon mustard||2 Teaspoon|
|Baguette||12 Ounce (1 Baguette, About 15 X 2 1/2 Inches)|
|Provolone cheese slices/Mozzarella cheese||3 Ounce (Thin Slices, Regular Or Low-Fat)|
|Torn fresh spinach||2 Cup (32 tbs)|
|Tuna in water||6 1⁄4 Ounce, drained (1 Can)|
|Plum tomatoes||2 Large, thinly sliced|
|Radishes||3 Large, sliced|
|Black olives||6 , pitted and sliced (Preferably Kalamata)|
|Freshly ground black pepper||To Taste|
To Make Dressing: In a food processor with the metal blade, process all the ingredients until well blended.
To Assemble Sandwich: Cut the bread in half horizontally.
Hollow out the top and bottom, leaving a 1/2-inch shell. (It may be easier if you also cut the bread crosswise in two.) Spread the dressing over the inside of the top and bottom.
Layer the cheese, spinach, tuna, tomatoes, radishes, and olives into the bottom.
Sprinkle with pepper.
Cover with bread top.
Wrap in plastic wrap or foil and place on a baking sheet.
Top with another baking sheet and weigh down heavily with cans or weights for 1 hour.
If desired, crisp the bread before serving by baking the loaf at 450°F. for 5 to 10 minutes.