Summer is the best season for picnics. I love to bring this type of sandwich for picnics or a lunchtime hike. Make it the night before, for the best taste and one less thing to worry the next day. As the sandwich gets crushed in a backpack or cooler, it improves the taste as the flavors marry and textures grow more interesting.
Get creative with your fillings. Roasted red tomatoes, marinated artichoke hearts, spinach, balsamic vinegar and antipasto deli meats is another favorite of mine. Don’t forget to pack your knife, amongst your corkscrew and bottle opener.
Pan Bagnat Tuna Sandwich
Adapted from: www.cookinglight.com
Aubrey Schulz is a certified nutrition and triathlon coach with Get Out N Play. She works with clients to help them reach their nutritional and athletic goals, in the kitchen, out on the road and in the water! Plus she's knowledgeable about how essential oils can boost your wellness and fitness. You can reach her at email@example.com