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Tuna Nicoise Sandwich

This sandwich, our take on the French pan bagnat, is perfect for outdoor eating. Its flavor improves when you make it ahead.

  • Servings: 4
Tuna Nicoise Sandwich

Source: Everyday Food, July/August 2009

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons white-wine vinegar
  • 1 tablespoon Dijon mustard
  • Coarse salt and ground pepper
  • 2 cans oil-packed tuna (6 ounces each), drained
  • 1/4 English cucumber
  • 1/2 small red onion
  • 1 8-inch round loaf country-style bread
  • 3 tablespoons jarred olive tapenade
  • 1 cup fresh basil leaves
  • 2 large eggs, hard-cooked and sliced

Directions

  1. In a medium bowl, whisk together oil, vinegar, and mustard; season with salt and pepper. Transfer 2 tablespoons dressing to another bowl; toss with tuna. To remaining dressing, add cucumber and onion; toss to combine.

  2. Cut bread in half horizontally; remove most of soft interior crumb. Spread tapenade on bottom half. Top with basil leaves, then egg slices; season with salt and pepper. Top with tuna, then cucumber mixture; close sandwich.

  3. Wrap sandwich tightly in plastic and place between two baking sheets. Weight with a heavy skillet. Let stand 1 hour (or refrigerate, up to overnight). To serve, cut into quarters.

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