Spunkies

Name: Spunkies
Ingredients: 1 cup loosely packed basil leaves; 1 garlic clove, chopped; 6 tablespoons olive oil; 2 tablespoons freshly grated parmesan cheese or 2 tablespoons romano cheese; 1 tablespoon red wine vinegar; 18 teaspoon black pepper, to taste; 1 (6 1/2 ounce) can tuna in water, drained and flaked (may omit to make vegetarian or sub salmon); 2 medium ripe tomatoes, seeded and chopped; 1 medium cucumber, peeled, seeded, and chopped; 12 cup canned chick-peas, drained; 1 large sweet red peppers, roasted, peeled, seeded, and chopped or 3 canned pimientos; 6 marinated artichoke hearts, quartered and chopped 10 pitted black olives, chopped; 3 tablespoons pine nuts; 6 round hard rolls (about 2 ounces each); 8 ounces provolone cheese, thinly sliced

15 ingredients

11 steps

Ingredients

1 cup loosely packed basil leaves
1 garlic clove, chopped
6 tablespoons olive oil
2 tablespoons freshly grated parmesan cheese or 2 tablespoons romano cheese
1 tablespoon red wine vinegar
18 teaspoon black pepper, to taste
1 (6 1/2 ounce) can tuna in water, drained and flaked (may omit to make vegetarian or sub salmon)
2 medium ripe tomatoes, seeded and chopped
1 medium cucumber, peeled, seeded, and chopped
12 cup canned chick-peas, drained
1 large sweet red peppers, roasted, peeled, seeded, and chopped or 3 canned pimientos
6 marinated artichoke hearts, quartered and chopped 10 pitted black olives, chopped
3 tablespoons pine nuts
6 round hard rolls (about 2 ounces each)
8 ounces provolone cheese, thinly sliced

Directions

1

To prepare the vinaigrette: In an electric blender or food processor, puree the basil and garlic with the olive oil.
2

Transfer to a small bowl; stir in the cheese, vinegar, and pepper.
3

In a large bowl, combine all the filling ingredients, add the vinaigrette, and toss well.
4

Slice off the top third of each roll.
5

Scrape out the insides, leaving a 1/2-inch shell.
6

(Reserve the insides for bread crumbs.)
7

Spoon about 1/4 cup of the tuna filling into each roll, add a slice of cheese, and repeat.
8

Add a final layer of the tuna.
9

Wrap each sandwich in aluminum foil and refrigeratefor at least 3 and up to 24 hours.
10

Serves 6.
11

Enjoy!