> 1 Italian baguette
> 2 cups cherry tomatoes
> 1 small red onion
> 1/2 Hot house cucumber
> 1 (8 oz) container low fat chive and onion cream cheese spread
> 2 (5 oz) cans tuna packed in water, drained
> 3 tbsp extra virgin olive oil
> 3 cups spring mix greens
> 2 tsp balsamic vinegar
Preheat oven to 400°F. Halve the baguette lengthwise and slice into 4 pieces. Place cut side up on a baking sheet and bake for 3 min. Remove the bread from the oven and preheat the broiler.
Halve the tomatoes and slice the onion into rings. Slice the cucumber.
Spread cream cheese on the bottom halves of the rolls and top with the flaked tuna, the halved tomatoes (you may have some left over) and 2/3 of the onion slices. Drizzle with 1 tbsp oil. Broil the bottom roll halves 2 min., watching closely to make sure they don’t burn.
In a salad bowl, combine the greens, cucumber, remaining onion and any remaining tomatoes. Toss with 2 tbsp olive oil, balsamic vinegar, salt (in moderation) and pepper. Remove the sandwiches from the oven and top with remaining ciabatta halves. Cut each sandwich in half and serve immediately with the salad.