Grubbin' Pugs: Tuna Nicoise Sandwich

With the weather warming up a bit I've been stuck in a food rut now that soup/stew season is over. I don't want anything too heavy and yet it's too early for light and fresh summer meals. In the meantime I've become obsessed with sandwiches. I love a good sandwich, one that is savory, salty and tasty! This tuna nicoise sandwich hits a lot of flavor notes and is so delicious. These are best enjoyed by making them the night before, squashing it under a heavy pot/pan, and then refrigerating overnight so all the flavors can meld together. So if you don't want to turn on the oven/stove but want a satisfying meal, then definitely try this sandwich!

Servings: 4

Ingredients:
2 tablespoons extra virgin olive oil
2 tablespoons white wine vinegar (I only had rice wine vinegar and used that instead)
1 tablespoon Dijon mustard
2 5-ounce cans of tuna, drained (I used tuna packed in water)
4 Persian cucumbers, chopped
1/2 red onion, chopped
4 ciabatta rolls (or 1 8-inch round country-style bread)
4 tablespoons olive tapenade (Trader Joe's makes a great one)
1 cup baby spinach leaves
4 large eggs, hard-boiled, cooled and then sliced
Salt and pepper to taste

Instructions:

In a medium bowl, combine 2 tbsps olive oil, 2 tbsps white wine vinegar, and 1 tbsp Dijon mustard (original recipe calls for 3 tbsps olive oil but I cut this to 2 to save on fat and calories). Season with salt and pepper.
Transfer 2 tbsps of this mixture to another bowl and toss with 2 5-ounce drained cans of tuna (original recipe calls for oil-packed but I used water-packed).
Add 4 chopped Persian cucumbers and 1/2 red onion, chopped, to the remainder of the oil-vinegar mixture. Toss until well mixed and coated.
Cut bread(s) in half and remove most of the soft interior.
Spread 4 tbsps olive tapenade on the bottom half of the bread(s) and layer 1 cup baby spinach leaves on top, and then the 4 sliced hard-boiled eggs on top of the spinach. Sprinkle salt and pepper.
Layer the tuna on top of the eggs and then top with the cucumber-onion mixture.
Close sandwich and wrap tightly in plastic. Smush it all together with a heavy pot or pan (I used my Dutch oven).
Let sandwich stand for a bit or better yet refrigerate it overnight to let the flavors all meld together. Next day slice open these bad boys and enjoy!