Nicoise Sandwich
Elevate your lunch game with this Nicoise Sandwich, a French-inspired masterpiece bursting with vibrant Mediterranean flavors. Built on a crusty baguette and layered with flaky tuna, creamy hard-boiled eggs, sweet cherry tomatoes, crisp radishes, and briny Nicoise olives, this sandwich is as nourishing as it is satisfying. A zesty Dijon mustard and red wine vinegar dressing ties everything together, while a sprinkle of fresh parsley and optional anchovies add a gourmet touch. Perfect for picnics or an elegant on-the-go meal, this Nicoise Sandwich is the ultimate combination of convenience and sophistication.
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Recipe Information
Ingredients
- 1 large loaf baguette
- 5 ounces canned tuna in olive oil
- 2 large hard-boiled eggs
- 1 cup cherry tomatoes
- 4 small radishes
- 1 third cup Nicoise olives
- 2 optional anchovy fillets
- 2 teaspoons Dijon mustard
- 1 teaspoon red wine vinegar
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh parsley
- 1 cup arugula
- 0.5 teaspoons kosher salt
- 0.25 teaspoons black pepper
Instructions
Slice the baguette lengthwise, but do not cut all the way through. Open it up like a book and set it aside.
Drain the canned tuna and flake it gently with a fork into a bowl.
Slice the hard-boiled eggs into rounds and set aside.
Halve the cherry tomatoes, thinly slice the radishes, and chop the fresh parsley.
In a small bowl, whisk together Dijon mustard, red wine vinegar, olive oil, salt, and black pepper to make a dressing.
Spread the dressing generously on both inner sides of the baguette.
Layer the arugula on the bottom half of the baguette.
Add the flaked tuna evenly over the arugula.
Top the tuna with sliced eggs, halved cherry tomatoes, sliced radishes, Nicoise olives, and optional anchovy fillets.
Sprinkle the chopped parsley over the fillings for a fresh pop of flavor.
Close the baguette tightly, pressing gently to hold all the ingredients together.
Cut the sandwich into four equal portions and serve immediately or wrap tightly in parchment paper for a portable meal.
Nutrition Facts
Calories |
1976 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.9 g | 127% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 492 mg | 164% | |
| Sodium | 6372 mg | 277% | |
| Total Carbohydrate | 195.3 g | 71% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 22.1 g | ||
| Protein | 88.3 g | 177% | |
| Vitamin D | 11.6 mcg | 58% | |
| Calcium | 443 mg | 34% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 1698 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
