Ingredients:
1 cup loosely packed basil leaves
1 garlic cloves, chopped
6 tablespoons olive oil
2 tablespoons freshly grated parmesan cheese or 2 tablespoons romano cheese
1 tablespoon red wine vinegar
1/8 teaspoon black pepper, to taste
1 (6 1/2 ounce) cans tuna in water, drained and flaked ( may omit to make vegetarian or sub salmon)
2 medium ripe tomatoes, seeded and chopped
1 medium cucumbers, peeled, seeded, and chopped
1/2 cup canned chick-peas, drained
1 large sweet red peppers, roasted, peeled, seeded, and chopped or 3 canned pimientos
6 marinated artichoke hearts, quartered and chopped 10 pitted black olives, chopped
3 tablespoons pine nuts
6 round hard rolls ( about 2 ounces each)
8 ounces provolone cheese, thinly sliced
Directions:
To prepare the vinaigrette: In an electric blender or food processor, puree the basil and garlic with the olive oil.
Transfer to a small bowl; stir in the cheese, vinegar, and pepper.
In a large bowl, combine all the filling ingredients, add the vinaigrette, and toss well.
Slice off the top third of each roll.
Scrape out the insides, leaving a 1/2-inch shell.
(Reserve the insides for bread crumbs.) Spoon about 1/4 cup of the tuna filling into each roll, add a slice of cheese, and repeat.
Add a final layer of the tuna.
Wrap each sandwich in aluminum foil and refrigeratefor at least 3 and up to 24 hours.
Serves 6.
Enjoy!
Servings: 6
Time preparation: 15 min.
Time total: 15 min.