Nicoise Sandwich Recipes

FOODCHANNEL EDITOR

Steps:

• 1 To make the Provençal vinaigrette, in a blender, combine the lemon juice, mustard, garlic and olive oil and blend until thickened. Season with salt and pepper. You will need about 1/4 cup of vinairgrette for the sandwiches. Reserve the remaining vinaigrette for another use. 2 Season the tuna on both sides with salt and pepper. 3 In a fry pan over medium-high heat, warm the olive oil until almost smoking. Add the tuna and cook, turning once, until the fish is well browned on the outside and still red in the center, about 2 minutes per side. Transfer the tuna to a cutting board and cut crosswise into 1/4-inch-thick slices. 4 Drizzle 1 teaspoon vinaigrette onto the bottom of each baguette. Top with the arugula, tuna, eggs, bell peppers, tomatoes and olives, dividing evenly. Top each sandwich with 2 anchovy fillets and drizzle with 1 teaspoon vinaigrette. Cover the sandwiches with the tops of the baguettes. 5 Serves 6.

SALAD NICOISE

Steps:

• Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain and cool.
• In a large bowl, combine the potatoes, parsley, olives, onion, tuna and green beans. Refrigerate for 2 to 4 hours.
• In large bowl, toss greens with vinaigrette and top with chilled potato mixture. Garnish with eggs, tomatoes, capers and anchovies.

CHICKEN NIçOISE SALAD SANDWICHES

Steps:

• In medium bowl, gently mix all ingredients except 1/2 cup of the dressing, the rolls and romaine. Season with salt and pepper to taste.
• Cut slit in top of each roll, being careful not to cut all the way through. If necessary, remove excess bread from interior of each to allow room for filling.
• Stuff each roll with 1/4 cup lettuce and rounded 1/2 cup chicken mixture. Drizzle each sandwich with 1 tablespoon dressing.

SALADE NICOISE SANDWICHES

Steps:

• Cover potatoes with 2 inches of cold water in a medium saucepan. Bring to a boil. Reduce heat to medium-low; simmer until potatoes are tender, about 5 minutes. Drain potatoes, and let cool completely; set aside.
• Prepare an ice-water bath; set aside. Fill saucepan with cold water, and bring to a boil. Add green beans; cook until bright green, about 1 minute. Using a slotted spoon, transfer green beans to ice-water bath to stop the cooking; let cool completely. Cut green beans into 1/2-inch pieces; set aside.
• Refill ice-water bath; set aside. Fill a small saucepan with cold water; add egg. Bring to a boil. Remove from heat; cover, and let stand 11 to 12 minutes. Transfer egg to ice-water bath; let stand 2 minutes. Peel egg, and cut in half; discard yolk. Cut egg white into 1/2-inch pieces, and set aside.
• Whisk together mustard and vinegar in a small bowl. Whisk in oil in a slow, steady stream; set vinaigrette aside. Put potatoes, green beans, egg, olives, shallot, and tuna into a large bowl. Sprinkle with parsley and salt; season with pepper. Drizzle vinaigrette over tuna mixture; gently stir to combine.
• Using your hands, hollow out 1 half of each baguette piece, leaving a thin layer of bread. Arrange tomato slices over remaining half. Spoon 1/2 cup tuna salad onto hollowed-out half, and top with tomato-lined half.

SEATTLE NICOISE

Steps:

• Break the salmon into large but still bite-sized chunks and set aside.
• Boil the new potatoes for about 15 minutes in salted water, till they are just cooked through (you can run a sharp knife through one) but not falling apart.
• Drain completely, and then cut into bite-sized chunks. Place in a large bowl and pour half of the dressing over them.
• Add the egg wedges, beans, olives, tomatoes and salmon chunks. Drizzle vinaigrette to taste, then salt and pepper as desired. Gently stir together and serve warm.

TUNA NICOISE SANDWICHES

Steps:

• Bring a small saucepan of water to a boil over high heat. Gently lower the eggs into the boiling water with a slotted spoon. Reduce the heat to medium-high and cook for 10 minutes, until both the whites and yolks are fully set (hard-boiled). Transfer to a large bowl filled with ice water to stop the cooking. Peel the eggs, then thinly slice.
• Meanwhile, place the red onion in a small bowl and cover with ice water. Soak for 5 to 15 minutes (this will remove some of the sharp, raw onion flavor). Whisk together the mayonnaise, mustard, vinegar, thyme, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl until smooth. Drain all of the oil from the tuna fillets, then break up into bite-size pieces. Fold the tuna into the dressing until evenly coated.
• Cut the demi baguette in half crosswise, then halve each piece lengthwise to create 2 sandwiches. Spread the tapenade on the inside of the sandwich tops. Layer the tomato, red onion, egg and tuna on each sandwich bottom, dividing evenly. Top with the cucumber and spring greens, then close the sandwiches. Wrap each sandwich in parchment and refrigerate until ready to serve, up to 4 hours. Alternatively, cut each sandwich in half and serve immediately.

TUNA NICOISE SANDWICH

Steps:

• 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.
• 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.
• 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.

TUNA NICOISE SANDWICH

Steps:

• For the White Bean Puree: Soak the beans overnight. Or place beans in a pot, cover with cold water and bring to a boil over high heat; remove from heat and set aside, covered, for 1 hour. Drain the beans; transfer to a 2-quart pot with the diced onion, smashed garlic, bay leaf, thyme sprigs, 5 cups of stock, and salt and pepper, to taste. Bring to a boil. Lower the heat; simmer until beans are very tender and are breaking apart, about 2 hours. If the mixture becomes dry, add some of the remaining stock. Drain the beans; discard the thyme sprigs and bay leaf. Puree the beans in a food processor, adding a few drops of oil. Adjust seasonings with salt and pepper, to taste, along with the lemon juice, white vinegar, and walnut oil, if desired. Reserve.
• For the Olive Tapenade: In a food processor or mortar, combine the olives, capers, lemon zest, garlic, parsley, and salt and pepper, to taste. Slowly add the oil and pulse or work with the pestle into a coarse paste, retaining some bits of olive and caper for texture. Taste to adjust the seasonings. Reserve.
• Sandwich Assembly: Smear with white bean puree on 4 pieces of potato bread. Arrange sliced tuna on top. Drizzle tapenade over tuna. Add sliced tomatoes, sliced egg and dressed French green beans. Top with greens and toasted bread. Garnish with basil and arugula.

NICOISE SANDWICH

Steps:

• Char bell peppers over gas flame or in broiler until blackened on all sides.
• Wrap in paper or plastic bag and let stand 10 minutes to steam and soften.
• Peel and seed.
• Cut bread in half horizontally.
• Remove centers of each half, leaving a 1 inch thick bread shell all around.
• Combine oil, vinegar, basil and garlic in a small bowl.
• Brush inside of bread shell with this mixture.
• Layer anchovies, bell pepper, eggs, tomatoes, tuna, olives and parsley on bottom half.
• Season generously with pepper.
• Cover with top half of bread and press gently.
• Wrap tightly in foil.
• Cover with a tray or cutting board and place 3, 5 lb weights (various large cans) and refrigerate atleast 30 minutes.
• (can be prepared up to 6 hours ahead – this is great picnic fare).
• Cut into 6 wedges.
• Pierce each with a long toothpick and serve.

TUNA SANDWICHES, NICOISE STYLE

Steps:

• .Bring a pot of salted water to a boil and add the green beans. When the water comes back to a boil, take the green beans out and add to a bowl of ice water. Once they are cooled, drain them, pat dry and chop.
• Combine the mayo, olives and lemon juice in a food processor and process until just about smooth. Transfer this mixture to a bowl.
• Drain the tuna and stir it into the mayo mixture. Add the eggs, tomatoes, green beans, dill, and the salt and pepper (to taste) and mix together.
• Toast the bread slices. Divide the tuna onto 4 slices of the bread, top with lettuce and remaining bread slices.

SALADE NIçOISE SANDWICH

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.

SALADE NIçOISE SANDWICHES

Steps:

• Combine all tuna, capers, mayonnaise and fresh lemon juice in medium bowl. Season with pepper. Cut each bread loaf crosswise into 3 pieces, then halve each piece lengthwise. Pull out centers of bread pieces, leaving 1/2-inch-thick crusts. Spread olive paste on inside of each bread piece. Cover olive paste with generous amount of arugula. Spread 1/2 cup tuna mixture onto each bottom piece of bread. Top with sliced tomato and sliced onion, then with top pieces of bread. (Can be prepared 6 hours ahead.)

FRESH TUNA NICOISE SANDWICHES

Steps:

• Beat the lemon juice, anchovy paste and olive oil together and brush this mixture on both sides of the tuna. Preheat a grill or broiler to very hot. Grill or broil the seasoned tuna briefly, two minutes or so on each side, enough to sear the outside but keep the center very rare.
• Slice the breads in half horizontally as if making hero sandwiches. Lightly toast the cut sides under the broiler or on the grill, then rub them with the cut sides of the garlic.
• Mix the mayonnaise with the olive paste and spread on the bread. Slice the tuna one-half inch thick and arrange the slices on two of the bread halves. Top with tomato slices. Remove cores from lettuce heads and arrange leaves over the tomatoes, then cover with the remaining bread. Cut each sandwich in half and serve.