Nicoise Salad Sandwich

Prep Time:
20 mins
Total Time:
20 mins

Turn the makings of a classic Nicoise Salad into this flavorful sandwich.


  • ¼ pound green beans, trimmed

  • 1 teaspoon Dijon mustard

  • 2 teaspoons red-wine vinegar

  • ½ small shallot, minced

  • 2 tablespoons extra-virgin olive oil

  • 2 cans (5 ounces each) solid white tuna packed in oil

  • Coarse salt and ground pepper

  • 2 plum tomatoes, chopped

  • ½ cup pitted Nicoise or Kalamata olives

  • ¼ cup fresh parsley leaves

  • 1 pound baguette

  • Bibb lettuce leaves

  • 4 hard-cooked large eggs, thinly sliced


  1. In a large pot of boiling salted water, cook green beans until bright green and tender, 3 minutes. Drain, rinse under cool water, and chop. In a medium bowl, whisk together mustard, vinegar, shallot, and olive oil. Drain tuna, then break into chunks and add to vinaigrette, along with green beans. Season to taste with salt and pepper and stir to combine. In a food processor, pulse together tomatoes, olives, and parsley. Split baguette lengthwise and scoop out most of the insides. Arrange a few lettuce leaves on bottom half; top with tuna mixture and eggs. Spread tomato-olive mixture on top half of baguette and place on sandwich. To serve, cut crosswise into 4 pieces.

Cook's Notes

Using pita bread instead of a baguette may work well here.

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