Wash lemons and peel off all the zest using a vegetable peeler. Set peeled lemons aside. Add the lemon zest to a bowl and cover with sugar. Toss to combine. Cover and let sit for a minimum of 2 hours, or up to overnight
Bring water to a boil in a pot over high heat; turn off heat and pour in the lemon-sugar mixture. Stir and let sit until the sugar is completely dissolved, about 5 minutes.
Pour through a mesh strainer back into the same bowl and discard the zest. Let cool to room temperature, 20 to 30 minutes.
Cut the lemons in half and squeeze into the bowl. Pour lemonade into a serving pitcher. Wrap in plastic wrap and chill thoroughly before serving over ice, at least 2 hours.
1 loaf day-old crusty French bread, split in half lengthwise
2 medium ripe tomatoes, sliced, divided
freshly ground black pepper to taste (optional)
salt to taste
1/3 cup thinly sliced red onion
1/3 cup sliced green olives
1/3 cup sliced black olives
1/2 cup thinly sliced banana peppers
1 1/2 cups olive oil-packed tuna, broken into large chunks
8 oil-packed anchovy fillets
1 tablespoon drained capers
2 medium hard-boiled eggs, sliced
1/4 cup fresh basil leaves, or to taste
2 tablespoons white wine vinegar, or to taste
Stir garlic into the olive oil and set aside. Partially hollow out the bread by pulling out about 50% of the insides. Brush the bread very generously with the garlic olive oil, reserving about 1 tablespoon for later use.
Begin building the sandwich by placing a layer of sliced tomatoes on the bottom half, covering it completely. Season with salt and pepper. Top with sliced onion, olives, and banana peppers. Crumble the tuna over the top, pressing down slightly so it stays in place. Be sure to go as close to the edges as possible. Top with anchovy filets, capers, sliced eggs, and basil leaves. Top with another layer of tomatoes. Season with salt and pepper. Drizzle with vinegar and reserved garlic olive oil.
Litten substituted sardines for anchovies and I didn’t use any on mine!
Place the top half of the loaf on and press firmly to compress the ingredients. Wrap in several layers of plastic wrap, then with aluminum foil, ending with seams at the top.
Place into a large pan and place a sheet pan over the top. Weigh down with heavy cans, pots, a cast iron pan, or a cutting board, to press the sandwich as evenly as possible. Place in the refrigerator for at least 8 hours, or up to overnight, turning halfway through if possible. Unwrap, slice, and serve.
Or stomp it like litten and I
I will make this again! Next time I plan to leave the bread out an extra day because it was a little soggy. It was a nice change, I never would have thought to eat a combination of tuna and egg before!
I found this recipe from Julien Solomita on YouTube. My trainer and I always watch his videos. The recipe he used was from Yummymummykitchen.com she has a lot of great tips and created the recipe. I didn’t change anything in the recipe but doubled the sugar and ketchup. It was delicious!
INGREDIENTS
2 cups of cooked lentils
 1/2 yellow onion, diced
 2 carrots, diced
 2 celery stalks, diced
 1/2 cup diced red bell pepper
 1 ¼ cup diced crimini mushrooms
 2 cloves garlic, minced
 2 tablespoons tomato paste
 1 tablespoon bbq sauce
 2 tablespoons flax meal
 1 tablespoon dried parsley
 ¼ teaspoon salt
 ¼ teaspoon pepper
 ½ cup quick oats
 ½ cup breadcrumbs
 3 bell peppers, halved and seeded (optional)
 1/3 cup ketchup
 pinch brown or coconut sugar
INSTRUCTIONS
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. In a large skillet over medium heat, saute onion, carrots, celery, pepper, and mushrooms with a pinch of salt and pepper until softened. Add the garlic and saute another minute longer.
In a food processor, pulse together the lentils, cooked vegetables, tomato paste, bbq sauce, flax meal, parsley, salt, pepper, oats, and breadcrumbs. You may have to work in batches if your food processor is small. Do not puree, but blend into a chunky dough. You want some bits of veggies for texture.
Form the dough into a ball and place on the prepared cookie sheet. Form into a “loaf” shape as shown in the pictures. Alternatively, fill bell pepper halves with the lentil mixture and place in a baking dish. Bake for 35 minutes. Remove from the oven and spread the ketchup on top. Sprinkle with sugar to help caramelize the topping. Bake for another 10 minutes. Let the lentil loaf cool at least 10 minutes as it firms up during this time
Munchieskitchen 