Pressing this sandwich, packed with olive oil–cured white tuna belly, sun-dried tomatoes, and peppery arugula, allows the vinaigrette to season the entire sandwich and softens the crusty bread. It’s best when allowed to rest for the full two hours before serving, making it perfect picnic fare.

Jeff Olsson
Janet Olsson
April 2020


Credit: Aubrie Pick

Recipe Summary test

35 mins
2 hrs 35 mins


Ingredient Checklist


Instructions Checklist
  • Bring a large saucepan filled with water to a boil over high. Gently lower eggs into water; boil 8 minutes. Remove eggs from water, and plunge into a bowl filled with ice water; let stand 5 minutes. Drain and peel eggs. Slice lengthwise into thirds; season with salt and pepper to taste. Set aside.

  • Whisk together olive oil, rice bran oil, rice vinegar, thyme, shallot, and sugar in a small bowl until well combined. Season with salt and pepper to taste; set aside.

  • Layer tuna, boquerones, sun-dried tomatoes, eggs, and arugula on bottom baguette half. Spoon vinaigrette over cut side of top baguette half; place top baguette half on sandwich.

  • Cut sandwich in half crosswise; arrange halves side by side on a baking sheet. Place a second baking sheet on top of sandwiches; weight with a cast-iron skillet or several canned goods. Let stand at room temperature 2 hours. Cut each sandwich in half, and serve.

Make Ahead

Vinaigrette may be stored in an airtight container in refrigerator up to 5 days.

Suggested Pairing

Vibrant, citrusy sparkling.