Best French Toasted Tuna And Hummus Sandwiches Recipes

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PROVENCAL TUNA SANDWICHES



Provencal Tuna Sandwiches image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

1/3 cup extra-virgin olive oil
1/4 cup red wine vinegar
Kosher salt and freshly ground pepper
1/2 small red onion, thinly sliced
4 8-inch-long pieces French or Italian bread, split open
1 clove garlic, halved
3 large plum tomatoes, cored (1 halved, 2 thinly sliced)
2 6-ounce jars tuna in olive oil (preferably Italian), lightly drained
1 red bell pepper, cut into thin strips
1/2 English cucumber, thinly sliced
1/4 cup packed fresh parsley
2 tablespoons capers, drained

Steps:

  • Whisk the olive oil, vinegar, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Add the red onion; set aside.
  • Rub the inside of the bread pieces with the garlic, then with the halved tomato and season with salt and pepper; discard the garlic and tomato skins. Arrange the tomato slices on the bread bottoms.
  • Add the tuna to the vinaigrette, breaking it into pieces. Stir in the bell pepper, cucumber, parsley and capers; season with salt and pepper. Divide the mixture among the bread bottoms. Close the sandwiches and press down on the bread tops gently. Wrap the sandwiches tightly in plastic wrap and place a heavy skillet on top. Let sit 15 minutes to soften the bread, then unwrap and cut in half.

Nutrition Facts : Calories 790, Fat 23 grams, SaturatedFat 4 grams, Cholesterol 29 milligrams, Sodium 1606 milligrams, Carbohydrate 110 grams, Fiber 8 grams, Protein 38 grams, Sugar 4 grams

PAN BAGNAT (PRESSED FRENCH TUNA SANDWICH)



Pan Bagnat (Pressed French Tuna Sandwich) image

I'm gonna show you how to make the world's most famous tuna sandwich, which is really the world's most famous tuna salad, the Niçoise, stuffed and pressed inside a whole loaf of bread. According to people who consider things, this is considered the ultimate picnic sandwich, since it has to be made ahead, and the longer it sits in its own juices, the better.

Provided by Chef John

Categories     World Cuisine Recipes     European     French

Time 8h30m

Yield 6

Number Of Ingredients 16

1 clove garlic, minced
⅓ cup extra-virgin olive oil
1 loaf day-old crusty French bread, split in half lengthwise
2 medium ripe tomatoes, sliced, divided
1 pinch freshly ground black pepper to taste
1 pinch salt to taste
⅓ cup thinly sliced red onion
⅓ cup sliced green olives
⅓ cup sliced black olives
½ cup thinly sliced banana peppers
1 ½ cups olive oil-packed tuna, broken into large chunks
8 oil-packed anchovy fillets
1 tablespoon drained capers
2 medium hard-boiled eggs, sliced
¼ cup fresh basil leaves, or to taste
2 tablespoons white wine vinegar, or to taste

Steps:

  • Stir garlic into the olive oil and set aside.
  • Partially hollow out the bread by pulling out about 50% of the insides. Brush the bread very generously with the garlic olive oil, reserving about 1 tablespoon for later use.
  • Begin building the sandwich by placing a layer of sliced tomatoes on the bottom half, covering it completely. Season with salt and pepper. Top with sliced onion, olives, and banana peppers.
  • Crumble the tuna over the top, pressing down slightly so it stays in place. Be sure to go as close to the edges as possible. Top with anchovy filets, capers, sliced eggs, and basil leaves. Top with another layer of tomatoes. Season with salt and pepper. Drizzle with vinegar and reserved garlic olive oil.
  • Place the top half of the loaf on and press firmly to compress the ingredients. Wrap in several layers of plastic wrap, then with aluminum foil, ending with seams at the top.
  • Place into a large pan and place a sheet pan over the top. Weigh down with heavy cans, pots, a cast iron pan, or a cutting board, to press the sandwich as evenly as possible.
  • Place in the refrigerator for at least 8 hours, or up to overnight, turning halfway through if possible. Unwrap, slice, and serve.

Nutrition Facts : Calories 561.7 calories, Carbohydrate 46.9 g, Cholesterol 105.2 mg, Fat 30.1 g, Fiber 3.3 g, Protein 26.5 g, SaturatedFat 5 g, Sodium 1286.6 mg, Sugar 3.8 g

FRENCH TOAST TUNA SANDWICHES



French Toast Tuna Sandwiches image

Southern Living; This is one of my family's favorite Sunday night suppers. Just add a simple green salad and you have a wonderful quick meal.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

1 (6 ounce) can tuna, drained and flaked
1/4 cup finely chopped celery
1/4 cup finely chopped onion
1/4 cup sweet pickle relish
1/4 cup mayonnaise or 1/4 cup salad dressing
8 slices sandwich bread
2 eggs, beaten
1/2 cup milk
1/4 cup butter or 1/4 cup margarine, melted

Steps:

  • Mix together tuna, celery, onion, pickle relish, and mayo.
  • Spread 4 slices of bread with tuna mixture; top each with another slice of bread.
  • Mix together eggs and milk.
  • Dip sandwiches into egg mixture.
  • Saute in butter over medium heat 4 minutes on each side or until golden brown.
  • Serve immediately.

Nutrition Facts : Calories 376.1, Fat 18.8, SaturatedFat 9.7, Cholesterol 143.9, Sodium 553.5, Carbohydrate 33.4, Fiber 1.6, Sugar 7.3, Protein 18.2

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