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This Provençal-style sandwich literally means “bathed bread.” Though you can eat them immediately after preparation, refrigerating the sandwiches for several hours lets the bread soak up all of the juicy goodness of the ingredients.

Source: EatingWell Magazine, July/August 1992


Recipe Summary

20 mins


Ingredient Checklist


Instructions Checklist
  • Cut bread in half lengthwise. Scoop out crumbs from both halves, leaving 1/2-inch-thick shells.

  • Process the crumbs in a food processor or blender until finely chopped; set aside.

  • Whisk together lemon juice, oil and garlic in a large bowl. Stir in the reserved breadcrumbs, tuna, tomatoes, bell peppers, scallions, olives, capers and thyme; mix well. Season with salt and pepper.

  • Spoon the breadcrumb mixture into the bottom bread shell and replace the top. Cut crosswise to serve.


Notes: Chunk light tuna, which comes from the smaller skipjack or yellowfin, has less mercury than canned white albacore tuna. The FDA/EPA advises that women who are or might become pregnant, nursing mothers and young children consume no more than 6 ounces of albacore a week; up to 12 ounces of canned light tuna is considered safe.

To quickly seed a tomato: Cut the tomato in half crosswise and scoop out the seeds with your finger while gently squeezing each half.

Nutrition Facts

211 calories; protein 12.3g; carbohydrates 34.4g; dietary fiber 6.5g; sugars 3.5g; fat 5.4g; saturated fat 0.6g; cholesterol 7.4mg; vitamin a iu 1429.2IU; vitamin c 52.3mg; folate 30mcg; calcium 24mg; iron 1mg; magnesium 17.6mg; potassium 250.6mg; sodium 448.8mg; thiamin 0.1mg.

1 starch, 1 medium-fat meat, 1 fat