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Tuna and Artichoke Salad on Kalamata Olive Bread with Provolone Cheese and Fresh Herb and Garlic Aioli Recipe

Tuna and Artichoke Salad on Kalamata Olive Bread with Provolone Cheese and Fresh Herb and Garlic Aioli

Recipe courtesy WheatFields Bakery Cafe

Show: The Best Of

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (7)

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Average Rating:

Total Reviews: 7

Showing 1-7 of 7

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  • on October 21, 2010

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    I couldn't get my aioli to take more than the two cups of olive oil. Should have read the recipe to the end- that's a lot of aioli. Anyways- sandwiches were great. Have to work on making the aioli, as I had scrambled eggs in the bottom of my blender. I got to a point that the mayo/aioli just got too thick to turn. Any tips, anyone???

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  • on January 06, 2008

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    We cut down the oil content on the aioli and it was amazing. We will make this again

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  • on January 04, 2008

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    This is one of my favorite places in my home town, and I'm so excited to see this recipe on here. We now live in Chicago and are still struggling to find bread like this in the city! I miss you, WheatFields!!!

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  • on December 22, 2007

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    My family loves this recipe. The first time I made this recipe, I wasn't able to find Kalamata bread, so I added a 1/2 cup of chopped Kalamata olives to the salad mixture and used French bread instead. It worked so well, I've never made it any other way.

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  • on October 24, 2007

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    im totally running with this recipe and never turning back. no more basic mayo and celery tuna again. who knew that artichoke hearts, some lemon zest, and roasted garlic coulde turn a pantry staple into something so divine.

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  • on July 04, 2007

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    I absolutely love this recipe! I will never make a typical tuna salad with egg and mayo again! I can't think of one think in this recipe that needs to be changed. I did add extra roasted red peppers and serve in pita bread (what I had on hand then toast together. Once this is hot and cheese melted - mmm mmm good! I will definitely make this time and time again.

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  • on December 03, 2004

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    This sandwich is great! A taste explosion in your mouth.

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