Best Salade Niçoise Sandwich Recipes

PAN-BAGNAT (A MEDITERRANEAN SANDWICH WITH SALADE NICOISE)

Pan-Bagnat (A Mediterranean Sandwich With Salade Nicoise) image

Provided by Craig Claiborne And Pierre Franey

Time 15m

Yield Four servings

Number Of Ingredients 17

Ingredients

4 round, crusty sandwich rolls
8 teaspoons red-wine vinegar
4 teaspoons, plus 10 tablespoons, olive oil
1 cup peeled, seeded, diced red, ripe tomatoes
1 cup cored, seeded, julienned green pepper
1 cup shredded, unpeeled hothouse (so-called burpless) cucumber
1/2 cup trimmed, thinly sliced radishes
1 cup red onion, finely chopped
16 small, pitted green olives
16 small, pitted black olives, preferably imported from Greece or Italy (do not use the tasteless California variety)
4 teaspoons drained capers
2 teaspoons finely minced garlic
1/2 cup crumbled, drained tuna packed in oil
1/4 cup coarsely chopped fresh basil leaves
Salt to taste, if desired
Freshly ground pepper to taste
2 hard-cooked eggs, thinly sliced

Steps:

Cut the rolls in half, sandwich fashion. Pull out a small amount of the soft inner portion. Crumble and set aside.
Brush each of the eight cut portions with a half teaspoon of vinegar and with a half teaspoon of oil.
Put the reserved crumbled bread pieces into a bowl and add the tomatoes, pepper, cucumber, radishes, onion, green and black olives, capers, garlic, tuna, basil, remaining four teaspoons of vinegar, remaining 10 tablespoons of olive oil, salt, pepper and the hard-cooked eggs. Toss gently to blend thoroughly.
Heap one-fourth of the salad onto four sandwich roll halves. Top each with a second half and press. Wrap each sandwich tightly in clear plastic wrap and leave at room temperature until ready to serve.

Nutrition Facts : @context http, Calories 427, UnsaturatedFat 18 grams, Carbohydrate 41 grams, Fat 23 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 741 milligrams, Sugar 6 grams

SALADE NIçOISE SANDWICH

Salade Niçoise Sandwich image

Categories Sandwich Egg Fish Olive Potato Tomato No-Cook Dinner Lunch Tuna Radish Fall Capers Lettuce

Yield Serves 8

Number Of Ingredients 14

Ingredients

3 small red potatoes, scrubbed
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
Salt and freshly ground black pepper
7 tablespoons extra virgin olive oil
4-5 cups cleaned and dried mixed lettuces
3 hard boiled eggs, peeled and quartered
1/2 small red onion, peeled and thinly sliced
1 tomato, cut into wedges
2-3 radishes, thinly sliced
12 Niçoise olives
1 1/2 tablespoons capers
6 anchovy filets (optional)
1 6-ounce can tuna, drained

Steps:

1. Place the potatoes in cold salted water in a medium pan and bring to a boil. Simmer until tender, about 15 minutes, then cool, peel, and quarter.
2. Combine the vinegar and mustard in a small bowl. Add salt and pepper and mix well. Stirring constantly, pour in the oil in a steady stream. Dress the quartered potatoes with about a tablespoon of dressing.
3. Place the lettuce in a large salad bowl. Add salt and pepper and enough dressing to lightly coat the lettuce (all but about 2 tablespoons). Toss, mixing well. Arrange the eggs, onions, tomatoes, radishes, olives, capers, anchovies, and tuna over the lettuce. Sprinkle the eggs, onions, tomatoes, and radishes with salt. Drizzle the salad with any remaining dressing, then toss gently and serve.
Variation:
Split 1 large or 2 small baguettes. Pull out and then discard some of the white bread inside and then fill with salad. Set aside for about 20 minutes, then cut into 8 pieces and serve.