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Italian Tuna & Olive Bruschetta Sandwich

First, we start with tuna in a zesty blend of white wine vinegar, extra virgin olive oil and Dijon mustard. Then, we pile it high with hard-boiled eggs, slices of red onion, cucumber, snappy green beans and our tart, savory Olive Bruschetta—all on a crusty, toasty loaf of multigrain bread. This is one lunch you won’t forget to pack!

SERVES: 4
LEVEL: Super Simple

INGREDIENTS

3 tablespoons DeLallo Verdicchio - Imported White Wine Vinegar
1 tablespoon Dijon mustard
Freshly ground black pepper
DeLallo Natural Coarse Sea Salt
3 tablespoons DeLallo Extra Virgin Olive Oil
1/2 small red onion, sliced
12-16 thin slices cucumber
1/4 pound fresh green beans, trimmed & blanched
3 (6-ounce) cans tuna in oil, drained
8-10-inch round multigrain loaf, sliced in half then quartered
3 ounces Bibb lettuce
4 hard-boiled eggs, halved lengthwise
4 tablespoons DeLallo Olive Bruschetta

DIRECTIONS

In a large mixing bowl, whisk white wine, mustard, pepper and sea salt until combined. In a slow steady stream while mixing, add olive oil. Transfer 2 tablespoons of prepared dressing to a separate bowl. Toss remaining dressing with onion, cucumber and beans.
Add tuna to the 2 tablespoons of dressing. Toss to coat.
Once cut, remove some of the soft insides of the loaf to make room for fillings. Line the bottom-half of the sandwich with lettuce, green beans and one egg per sandwich. Top with onion and cucumber, then tuna salad. Finish with Olive Bruschetta.