Makes 4 sandwiches
Ingredients:
*2 eggs
*3 Tablespoons red wine vinegar
*1/2 teaspoon Kosher salt
*dash table salt
*black pepper
*1/4 cup extra virgin olive oil
*4 fresh multi-grain rolls, each split in two (I buy these from the bakery at the grocery store)
*2 cups fresh spinach and arugula mix
*1 Roma tomato
*1/4 of a small red onion
*1 cup jarred marinated artichoke hearts, drained and chopped
*12 oz. canned tuna packed in water, drained*
*1 radish, sliced
Directions:
Boil the eggs--Place the eggs in a saucepan covered with water. Bring to a boil. Boil for 8 - 10 minutes. Drain. Fill sauce pan with cool water, covering the eggs. Set aside.
Meanwhile, combine the vinegar, 1/2 teaspoon salt, and pepper to taste in a medium bowl. Whisk in the olive oil. Put the rolls cut-side up on a work surface and drizzle with a quarter of the dressing. Place the arugula/spinach on the roll bottoms. Top with the sliced tomato, red onion and artichoke hearts. Season with table salt and drizzle with another quarter of the dressing.
Drain the tuna well. Toss the tuna in the remaining dressing, and then divide among the sandwiches. Peel and thinly slice the hard-boiled eggs and layer the slices over the tuna. Top with radishes. Cover with the roll tops, pressing gently but firmly. Wrap the sandwiches in plastic wrap and place a skillet on top to weigh them down for at least 15 minutes so the bread absorbs the flavors.
*The Food Network recipe calls for tuna packed in oil, but the sandwiches were way too oily. I prefer the tuna packed in water--less oily, less messy, and healthier. The original recipe also calls for anchovies and kalamata olives.
