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Basque Tuna Baguette

Ingredients :
1	x	Baguette, (10- to 12-ounce), about 15 x 21/2 inches
3	oz	Regular or low-fat provolone or, (3 thin slices) mozzarella cheese
2	cup	Torn fresh spinach
1	can	Tuna fish packed in water, drained (6 1/4-ounce)
2	lrg	Plum tomatoes, thinly sliced
3	lrg	Radishes, sliced
6	x	Black olives, (Kalamata preferred), pitted and sliced
		Freshly ground pepper
BASIL DRESSING
1	x	Clove garlic, peeled
1	cup	Fresh basil leaves, lightly packed
1/4	cup	Olive oil
1	tbl	Capers, drained
1	tbl	Balsamic vinegar
2	tsp	Dijon mustard

How to cook :

To make basil dressing:In a food processor with the metal blade, process all the ingredients until well blended.
To make sandwich: Cut the bread in half horizontally; hollow out the top and bottom, leaving a 1/2-inch shell.
(It may be easier if you cut the bread crosswise into 2 loaves.
) Spread the dressing over the inside of the top and bottom.
Layer the cheese, spinach, tuna, tomatoes, radishes, and olives in the bottom.
Sprinkle with pepper.
Cover with bread top.
Wrap in plastic wrap or foil and place on a baking sheet.
Top with another baking sheet and weigh down heavily with cans or weights for 1 hour.
Remove the weights and serve immediately or refrigerate until serving.
Before serving, if desired, crisp up the bread by baking the loaf at 450 F for 5 to 10 minutes.
To serve, cut the loaf crosswise into 2-inch slices.
Makes 4 to 6 servings.

Tags : Fish