Low Fat Recipe
This Italian specialty of Marinated Sandwiches gets better as it sits. It is meant to be soggy, so that its flavors merge.
8 slices crusty Italian bread (1/4-inch thick)
2 tablespoons oil
2 cloves garlic (bruised)
2-1/2 tablespoons red wine vinegar
1 medium-size red onion (sliced thin)
8 medium-size pitted ripe olives (coarsely chopped)
2 medium-size ripe tomatoes (cored and sliced, 1/2-inch thick)
1 can (6 1/2 ounces) water packed light tuna (drained and flaked)
4 tablespoons minced fresh basil or parsley
Tear off four sheets of plastic wrap, each large enough to wrap a sandwich, and lay two slices of bread on each. Sprinkle the eight slices with the olive oil, dividing it evenly, then rub the bread with the crushed garlic; discard the garlic. Sprinkle the bread with the vinegar.
Top each of four bread slices with one-fourth of the onion, olives, tomatoes, tuna, and basil. Place the remaining slices, oil-and-vinegar side down, on top to make four sandwiches. Wrap each sandwich tightly in the plastic wrap and let sit at room temperature at least 45 minutes before eating. If packing for a picnic or brown bag lunch, refriegerate the sandwiches until ready to pack.
Recipe makes 4 servings
Calories: 227; Saturated Fat 1g; Total Fat 10g; Cholesterol 26mg; Protein 15g; Carbohydrates 22g; Sodium 375mg; Fiber 1g