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(1 serving)
Ingredients:
2 6-inch Rolls (French or Italian Bread)
2 tins Sardines Packed in Oil (May Substitute 1 can Tuna)
1/2 cup chopped Green Onions
1 small jar Marinated Artichoke Hearts
1/2 cup Shredded Radishes
2 tablespoons Olive Oil
2 tablespoons White Wine Vinegar
2 Cucumber Spears
Directions:
At Home:
- Cut rolls in half horizontally.
- Scoop out most of the insides leaving bread about 1/2 inch thick.
- In a bowl, mix sardines, onions, drained and chopped artichoke hearts, radishes, oil and vinegar.
- Pack cucumber, ingredients, and rolls separately.
In Camp:
- Fill one half of each roll with the mixed ingredients.
- Lay a cucumber spear on the half.
- Enjoy!
Note:
This meal should be eaten within a few hours of being packed and is intended for the first lunch of your trip.
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