Sunday, April 13, 2014

Nicoise Salad Sandwich

When is a salad not a salad?  When it becomes a French Sandwich. 

This is not my recipe; I give credit to Waverly, who put together this combination of ingredients that come together to make an incredibly delicious sandwich.

Though this is not my recipe, I have made this sandwich and it is just too good not to share with you.

A decidedly Nicoise tuna salad is pressed between two garlic and oil slicked halves of a baguette.  It is then wrapped and left in the fridge overnight, which allows all of the juices to soak into the roll.

Serves 2


Nicoise Salad Sandwich
1/2 loaf crusty French baguette
1 clove garlic, cut in half
4-6 basil leaves
1 (6oz) can solid white chunk  tuna, drained
¾ cups Nicoise or Kalamata olives, sliced
½ small red onion, finely chopped
¼ cup Italian flat leaf parsley, finely chopped
1 jar or can artichoke hearts, drained and chopped (optional)
¼ cup blanched French green beans, sliced into thirds (optional)
3 tablespoons fresh lemon juice
6 tablespoons Joe and Son’s Galega Ultra Premium EVOO
sea salt and freshly ground black pepper, to taste

PREP THE BREAD: Slice the loaf of bread in half lengthwise. Remove some of the insides of the bottom half to create a trough into which the filling will go. Brush both halves with a little extra virgin olive oil. Rub each with the garlic. Line the half with the trough with the basil leaves.

MIX THE SALAD: In a mixing bowl, combine the tuna, olives, red bell pepper, onion, parsley, artichoke hearts and green beans. In a measuring cup or small bowl, whisk the lemon juice into the EVOO until it is emulsified/combined. Pour the vinaigrette into the tuna mixture and stir to combine. Season to taste with sea salt and pepper.

ASSEMBLE: Spoon tuna mixture into the trough of the baguette over the basil leaves. Wrap sandwich well in plastic. Crush it down by placing a brick or heavy cast iron skillet and refrigerate, preferably with the weight, overnight.

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