A pressed sandwich should be juicy, not soggy, which is why it's best to use oil-based ingredients (olive spreads, vegetables in oil marinades) and not vinegar-based or watery ingredients (avoid horseradish, pickles, and freshly cut tomatoes). The trio—stateside riffs on Mediterranean favorites that pack in the protein, calcium, and vitamin C—should be cut just before serving so the ingredients have time to soak into the bread.

Tuna and Artichoke

• 1 7-ounce can Italian tuna in oil, undrained (or chunk light tuna in water, drained and mixed with 1 tablespoon olive oil)
• 1 6-ounce jar marinated artichoke hearts, undrained
• Zest and juice of 1 lemon
• Kosher salt and freshly ground pepper to taste
• 1/2 thin 18-inch baguette, sliced lengthwise, interior crumb removed
• 6 to 8 whole basil leaves

1. In a medium bowl, combine the first four ingredients.
2. Fill the baguette with the mixture and scatter the basil leaves on top.
3. Close the baguette and wrap it tightly in waxed paper, then in aluminum foil.
4. Place the sandwich at the bottom of the cooler so the weight of the other contents compresses the sandwich and allows the juices to soak into the bread.

Mozzarella and Peppers

• 1 5-ounce jar roasted red bell peppers, drained and roughly chopped
• 1 pinch hot-pepper flakes (optional for kids)
• 1 tablespoon roughly chopped Italian parsley, or 1 teaspoon chopped fresh oregano (optional for kids)
• 1 6-ounce container bocconcini in oil (or 3/4 cup fresh mozzarella in oil, torn into pieces), undrained
• 1/2 thin 18-inch baguette, sliced lengthwise, interior crumb removed

1. In a medium bowl, combine the first four ingredients (including the bocconcini's or mozzarella's marinade).
2. Fill the baguette with the mixture, then close, wrap, and pack as instructed at above.

Ham and Corn Relish

• 1 10-ounce jar corn relish (available at Amazon)
• 1/2 thin 18-inch baguette, sliced lengthwise, interior crumb removed
• 4 ounces Black Forest or other good-quality cooked ham, sliced thin

1. Spread the relish along both halves of the baguette.
2. Divide the ham evenly along the length.
3. Close the baguette, wrap, and pack it as instructed at above.