Greek-style Filone

2 low sodium Filone loaves
200 g canned tuna chunks in brine
100 g Feta cheese
1 oxheart tomato
1 red spring onion
2 tablespoons of
Taggiasca olives
1 cucumber
1 lettuce heart
1 spoonful of dried
Extra virgin olive oil

Divide the filone loaves in half, empty them of the crumbs and set aside (you can use them to cook other dishes), add olive oil to the inside of the bread and season to taste. Stuff with the lettuce leaves previously washed and dried well, the thinly sliced tomato, the peeled cucumber slices, thinly cut, the tuna chunks, the olives, the sliced spring onion and the crumbled feta. Season the stuffing with a pinch of salt, pepper and a drizzle of oil. Complete the savory filling with basil leaves and a dash of oregano. Close the loaves, wrap them in greaseproof paper and aluminum foil. Let the Greek-style filone stand at least an hour in the refrigerator before serving, so that the bread absorbs this fresh mix of flavors and it turns creamier and tastier. Serve the Greek-style filone with an ice-cold drink such as cola, orange soda, or an ice-cold blonde beer. A lemon sorbet or fruit ice cream that stays in line with the freshness of the sandwich is recommended after this tasty Greek-style loaf.