Mediterranean Niçoise Style Sandwich
A sandwich version of Niçoise salad with tuna, eggs, and seasonal vegetables.
This sandwich captures all the flavors of a classic Niçoise salad, encased in a ciabatta loaf. It features a smooth tuna spread made with red wine vinegar, olive oil, anchovies, and garlic, along with layers of hard-boiled eggs, tomatoes, olives, radishes, and Bibb lettuce. A topping of fresh basil and a brief press ensure all ingredients meld perfectly together.
Recipe Details
- Prep Time: 30 mins
- Cook Time: 10 mins
- Total Time: 50 mins
- Servings: 4
Full Ingredient List
- 4 large eggs
- 14 ounces canned tuna in olive oil (from 4 [5-ounce] cans), drained
- 1/2 cup red wine vinegar
- 1/2 cup extra-virgin olive oil
- 4 anchovy fillets, drained
- 2 medium garlic cloves, smashed
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 1 (14- to 16-ounce) ciabatta loaf
- 1 cup multicolored pitted olives
- 2 medium beefsteak tomatoes (about 10 ounces each)
- 1 small red onion (about 6 ounces)
- 4 large radishes
- 4 large or 6 medium Bibb lettuce leaves
- 12 large fresh basil leaves
Tuna Spread and Sandwich Assembly
Tools and Equipment
- medium saucepan
- food processor
- spatula
- aluminum foil or plastic wrap
- baking sheet
- skillet
Ingredients
| Quantity | Name | Preparation Notes | Substitutions |
|---|---|---|---|
| 4 | large eggs | boiled, peeled, and sliced | |
| 14 ounces | canned tuna in olive oil | drained | |
| 1/2 cup | red wine vinegar | ||
| 1/2 cup | extra-virgin olive oil | ||
| 4 | anchovy fillets | drained | |
| 2 | medium garlic cloves | smashed | |
| 1 teaspoon, divided | kosher salt | ||
| 1/2 teaspoon, divided | black pepper | ||
| 1 (14- to 16-ounce) | ciabatta loaf | split horizontally | |
| 1 cup | multicolored pitted olives | halved if large | |
| 2 | medium beefsteak tomatoes | cored and sliced crosswise into 1/4-inch slices | |
| 1 | small red onion | halved lengthwise and thinly sliced crosswise | |
| 4 | large radishes | thinly sliced crosswise | |
| 4 large or 6 medium | Bibb lettuce leaves | from 1 head of lettuce | |
| 12 large | fresh basil leaves |
Instructions
- Step 1: Fill a medium saucepan halfway with water and bring to a boil over high heat. Carefully lower eggs into the boiling water; cook for 8 minutes. Pour off water, add ice to cover the eggs, and let cool completely. Drain and peel the eggs, then slice each egg lengthwise into 3 pieces. Set aside. (Tips: Use a slotted spoon to lower eggs into the water.)
- Step 2: In a food processor, combine tuna, vinegar, oil, anchovies, garlic, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Process until smooth, about 20 to 30 seconds. Spread the tuna mixture evenly onto the cut sides of the ciabatta halves. (Tips: Scrape down sides of the processor as needed to ensure a smooth spread.)
- Step 3: Scatter the olives over the bottom half of the ciabatta. Top with sliced eggs, tomatoes, onion, and radishes. Sprinkle with the remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Top with lettuce and basil. (Tips: Layer the ingredients evenly for best texture.)
- Step 4: Cover with the top ciabatta half. Wrap sandwich with aluminum foil or plastic wrap. (Tips: Wrap tightly to keep the sandwich compact.)
- Step 5: Place a baking sheet on top of the sandwich and place a skillet on the baking sheet to weigh it down. Let the sandwich stand for 10 to 20 minutes. Cut crosswise into 4 sandwiches and serve. (Tips: This pressing step helps the flavors meld together.)
Additional Information
Notes: This sandwich can be prepared ahead and is perfect for picnics and casual lunches.
Background: Pan Bagnat is a popular street food in Nice, France, offering a portable version of the classic Salade Niçoise.
Geographic Region: French
Seasonality: Summer
Occasion: Picnic
Recommended Pairings
- French white wine