- 1 (7-ounce) can Italian tuna in oil, undrained (or chunk light tuna in water, drained and mixed with 1 tablespoon olive oil)
- 1 (6-ounce) jar marinated artichoke hearts, undrained
- Zest and juice of 1 lemon
- Kosher salt and freshly ground pepper to taste
- 1/2 thin 18-inch baguette, sliced lengthwise, interior crumb removed
- 6 to 8 whole basil leaves
- In a medium bowl, combine the first four ingredients.
- Fill the baguette with the mixture, scatter the basil leaves on top.
- Close the baguette and wrap it tightly in waxed paper, then in aluminum foil.
- Place the sandwich at the bottom of the cooler so the weight of the other contents compresses the sandwich and allows the juices to soak into the bread.