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Nutrition Facts

Instructions

• STEP 1

  Wash and dry lettuce, then separate the leaves; set aside one leaf per sandwich and chop or tear remaining leaves into bite-sized pieces. Place in a medium bowl.

  • 1 head butter (Boston) lettuce

• STEP 2

  Add broccoli slaw to the bowl with the lettuce, toss to combine the salad, and set aside.

  • ½ (12 oz) pkg broccoli slaw

• STEP 3

  Drain tuna, place in another medium bowl, and flake with a fork.

  • 1 (6 oz) can chunk light tuna in water

• STEP 4

  Roughly chop eggs and add to the bowl with the tuna.

  • 2 hard-cooked eggs, peeled

• STEP 5

  Mince olives and capers; add to the bowl.

  • ⅓ cup Kalamata olives, pitted
  • 1 tbsp capers

• STEP 6

  Add pesto and mayo to the bowl, then stir to combine the sandwich filling.

  • ⅓ cup sun-dried tomato pesto
  • 1 tbsp mayonnaise

• STEP 7

  To assemble sandwiches, layer reserved lettuce leaves and filling on the bottom half of each roll; close with the top half.

  • 2 whole grain buns or rolls

• STEP 8

  To serve, divide sandwiches and salad between plates. Drizzle salad with vinaigrette and enjoy!

  • 2 tbsp French vinaigrette