The Epicurious Cookbook by Tanya Steel

beans, rinsed and drained
    2 garlic cloves, finely chopped
    1 tablespoon fresh lemon juice
    2 tablespoons olive oil
    2 tablespoons chopped fresh flat-leaf parsley or basil
    ¼ teaspoon salt
    ¼ teaspoon black pepper
    FOR TUNA SALAD
    2 (6-ounce) cans Italian tuna in oil, drained
    2 tablespoons finely chopped fresh basil or flat-leaf parsley
    ¼ cup pitted kalamata or other brine-cured black olives, finely chopped
    1 celery rib, finely chopped
    2 tablespoons finely chopped red onion
    2 tablespoons olive oil
    1 tablespoon fresh lemon juice
    ¼ teaspoon salt
    ⅛ teaspoon black pepper
    FOR SANDWICHES
    8 (⅓-inch-thick) slices rustic Italian bread (from a round crusty loaf); or 4 (4-inch-long) oval panini rolls
    1 cup (loosely packed) trimmed watercress sprigs
    MAKE BEANS
    Coarsely mash the beans with a fork in a bowl, then stir in the garlic, lemon juice, oil, parsley, salt, and pepper.
    MAKE TUNA
    Flake the tuna in a bowl with a fork, then stir in the basil, olives, celery, onion, oil, lemon juice, salt, and pepper until combined.
    ASSEMBLE SANDWICHES
    Spoon one-fourth of the bean mixture on a slice of bread, then top with one-fourth of the tuna salad, some watercress, and a slice of bread. Make 3 more sandwiches in the same manner.
    “I tossed the bean and tuna mixture together without mashing the beans. With a nice bread and the watercress on the side, it was a more salady but equally satisfying meal. Regular water-packed tuna works just fine.”
    A cook, San Francisco, California
    chicken salad tea sandwiches with smoked almonds
    Chicken salad sandwiches aren’t always exciting, but with the simple addition of shallot and tarragon, plus a bit of crunch from smoked almonds, this rises above the ordinary. It’s great served over greens and sprinkled with the addictive nuts. For a healthier sandwich use whole-wheat bread and substitute low-fat Greek yogurt for some or all the mayonnaise; with such a flavor-packed base, you won’t miss the fat.
    YIELD: MAKES 24 TEA SANDWICHES
    3 cups chicken broth or water
    2 whole boneless chicken breasts with skin (about 1½ pounds), halved
    1 cup mayonnaise
    ⅓ cup minced shallots
    1 teaspoon minced fresh tarragon leaves
    24 very thin slices homemade-type white bread
    ½ cup finely chopped smoked almonds (about 2 ounces)
    1. In a deep 12-inch skillet, bring the broth or water to a boil and add the chicken breasts in one layer. Reduce the heat and poach the chicken at a bare simmer, turning once, 7 minutes. Remove the skillet from the heat and cool the chicken in the cooking liquid 20 minutes. Discard the skin and shred the chicken fine.
    2. In a large bowl, stir together the chicken, ½ cup of the mayonnaise, the shallot, tarragon, and salt and pepper to taste.
    3. Make 12 sandwiches with the chicken salad and bread, pressing together gently. With a 2-inch round cutter, cut 2 rounds from each sandwich.
    4. Put the almonds on a small plate and spread the edges of the rounds with the remaining ½ cup mayonnaise to coat well. Roll the edges in the almonds.
    “This is my favorite chicken salad recipe! I have made it with regular and smoked almonds (whatever I can find). I mix the almonds in the chicken salad to save time in preparation.”
    A cook, Asheville, North Carolina
    do ahead:
    The SANDWICHES may be made 2 hours ahead, wrapped in plastic wrap, and chilled.

    muffaletta salad and sandwiches
    When it comes to building a prime muffaletta, the bread may be more important than the olives, meats, and cheeses it’s married to. In New Orleans, this hefty must-have “sando” is constructed on a round, soft Sicilian loaf. In this version, Epicurious member Mike19711 uses focaccia. When serving large parties, use a soft Italian bread, a 9-inch round, or a long 14-inch loaf. Try and hold out until the olive salad has marinated for at least 24 hours; trust us, it will make the meal that much more authentic.
    YIELD: MAKES 4 TO 6 SERVINGS
    FOR OLIVE SALAD
    1 cup kalamata olives, pitted and