SALADE NICOISE SANDWICHES
In this Riviera-inspired sandwich stuffer, a simple vinaigrette marries potatoes, green beans, Nicoise olives, tomatoes, and tuna. When only a baguette will do for a sandwich, scoop out the interior; you'll cut back on refined carbohydrates and calories.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 14
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.
Nutrition Facts : Calories 305 g, Cholesterol 47 g, Fat 15 g, Fiber 2 g, Protein 13 g, Sodium 502 g
FOODCHANNEL EDITOR
Nicoise Salad Sandwich Recipe. This recipe combines the key ingredients for a classic nicoise salad into a delicious sandwich. It's no ordinary tuna sandwich, this sandwich stands out from the crowd. Recipe courtesy of Williams-Sonoma Kitchen.
Provided by By FoodChannel Editor | June 1, 2010 1:20 pm
Time 4m
Yield -
Number Of Ingredients 16
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.
NICOISE SALAD SANDWICH
Turn the makings of a classic Nicoise Salad into this flavorful sandwich.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 20m
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 518 g, Fat 25 g, Fiber 3 g, Protein 32 g
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.)
TUNA NICOISE SANDWICH
This sandwich, our take on the French pan bagnat, is perfect for outdoor eating. Its flavor improves when you make it ahead.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 11
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.
Nutrition Facts : Calories 591 g, Fat 24 g, Fiber 2 g, Protein 37 g
SALADE NICOISE SANDWICH
Use a sweet batard for this - that is, a batard-shaped loaf which is NOT sourdough. In a pinch, an Italian semolina loaf without seeds will probably do. From a recipe posted on the CHOW website.
Provided by DrGaellon
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Stir together mayonnaise, cornichons and capers.
- Season tuna with salt and pepper. Heat 1 tsp oil in a skillet until almost smoking. Add tuna and sear until lightly browned, 1-2 minutes. Turn over and sear 1 minutes longer for rare; the center of the tuna should still be red. Set aside on a cutting board to rest.
- Combine greens, olives, onion, vinegar and the remaining oil in a bowl. Season with salt and pepper and toss to combine.
- Slice tuna 1/2" thick, on the bias.
- Divide the mayonnaise between the two slices of bread and spread evenly. Top one slice of bread with half the salad, half the tuna and half the egg. Repeat with the other slice and serve open-faced.
Nutrition Facts : Calories 447.2, Fat 19.1, SaturatedFat 3.8, Cholesterol 142.1, Sodium 753.6, Carbohydrate 38.5, Fiber 2.4, Sugar 1.7, Protein 28.9
PAN-BAGNAT (A MEDITERRANEAN SANDWICH WITH SALADE NICOISE)
Provided by Craig Claiborne And Pierre Franey
Categories lunch, quick, main course
Time 15m
Yield Four servings
Number Of Ingredients 17
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
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