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Cut each baguette in half horizontally. Scoop out a small amount of bread from the inside of each baguette half to make a well.
In a small bowl, whisk together vinegar, mustard, salt and pepper. While whisking, add oil in a slow, steady stream until evenly blended.
Arrange tomatoes, bell pepper, fennel and basil on bottom half of each baguette. Top with tuna and olives. Drizzle evenly with vinaigrette and cover with tops of baguettes, pressing firmly. Tightly wrap each sandwich with plastic wrap and place on a baking sheet. Top with a second baking sheet and weigh down with canned goods or other heavy objects to press sandwiches, to allow the vinaigrette and juicy ingredients to soak into the bread. Refrigerate for 2 hours.