Our grown-up tuna sandwich tastes better pressed, making it perfect to eat on the go.

Source: Midwest Living


Recipe Summary

20 mins
4 hrs 20 mins


Ingredient Checklist


Instructions Checklist
  • In a medium bowl combine mayonnaise, pepperoncini peppers, lemon peel, lemon juice, and garlic. Remove and set aside half of the mayonnaise mixture. Stir the tuna and olives into the remaining mayonnaise mixture.

  • Split the bread loaf horizontally in half. Spread the bottom half of loaf with reserved mayonnaise mixture. Layer the cucumber, red pepper, celery, and tuna mixture on top of mayonnaise mixture. Top with remaining bread half, cut side down. Press down firmly.

  • Wrap the entire sandwich tightly in plastic wrap. Place sandwich on a small baking sheet in the refrigerator. Place a 13x9x2-inch baking pan on top of the sandwich. Add 5 to 6 unopened cans of food to the pan to press down the sandwich. Chill sandwich for at least 4 hours or up to 24 hours before serving. Before serving, unwrap and cut sandwich crosswise into six portions.


If desired, substitute 12 ounces fresh cooked, flaked tuna for the canned tuna.

Nutrition Facts

344 calories; fat 17g; cholesterol 26mg; saturated fat 3g; carbohydrates 31g; mono fat 3g; poly fat 9g; insoluble fiber 3g; sugars 1g; protein 16g; vitamin a 90.6IU; vitamin c 73.1mg; niacin equivalents 2.6mg; vitamin b6 0.1mg; folate 7.5mcg; vitamin b12 0.5mcg; sodium 737mg; potassium 235mg; calcium 20mg; iron 1mg.