| Grilled
Albacore and Roasted Pepper Sandwiches on Thyme Focaccia Six sandwiches Four six-ounce cans
of troll-caught albacore in olive oil, do not drain Flake the albacore in olive oil in a bowl with a fork, then stir in lemon juice and thyme. In a separate bowl, toss together the parsley, onion, and the extra-virgin olive oil and season with salt and pepper. Pat roasted peppers dry. Halve focaccia horizontally and layer one half with peppers, albacore, capers, and separate parsley mixture. Top sandwich with remaining focaccia half, pressing gently, and cut lengthwise in half and crosswise into thirds to make six sandwiches. Cut each sandwiches in half diagonally and wrap tightly in plastic wrap; chill at least one hour and up to a day. |
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