Nicoisesandwich Recipes

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TUNA NICOISE SANDWICHES

Imagine the classic French salad but in a fun, portable sandwich! This specialty of Nice is known as pan bagnat ("bathed bread"). In this version, tuna is tossed in a creamy dressing with Dijon mustard and fresh thyme, then piled onto a demi baguette with some fresh vegetables and olive tapenade. Et voila! It's like you're in the south of France.

Provided by Gabriela Rodiles

Categories     main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 13



Tuna Nicoise Sandwiches image

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.

2 large eggs
1/4 small red onion, thinly sliced
2 tablespoons mayonnaise
2 teaspoons Dijon mustard
2 teaspoons champagne vinegar
1 teaspoon finely chopped fresh thyme leaves
Kosher salt and freshly ground black pepper
One 6.7-ounce jar tuna fillets packed in olive oil
1 demi baguette (about 6 ounces)
3 tablespoons olive tapenade
1 small vine-ripened tomato, thinly sliced
1/4 English cucumber, thinly sliced
1 cup mixed spring greens

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



Nicoise Salad Sandwich image

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

1/4 pound green beans, trimmed
1 teaspoon Dijon mustard
2 teaspoons red-wine vinegar
1/2 small shallot, minced
2 tablespoons extra-virgin olive oil
2 cans (5 ounces each) solid white tuna packed in oil
Coarse salt and ground pepper
2 plum tomatoes, chopped
1/2 cup pitted Nicoise or Kalamata olives
1/4 cup fresh parsley leaves
1 pound baguette
Bibb lettuce leaves
4 hard-cooked large eggs, thinly sliced

TUNA NICOISE SANDWICHES

Reinvent a traditional nicoise salad by tucking it into a sandwich. Here, we've piled tuna, eggs, olives, and onions between slices of crusty ciabatta.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 20m

Number Of Ingredients 11



Tuna Nicoise Sandwiches image

Steps:

  • Put onions, 1/4 cup oil, vinegar, and 1/4 teaspoon salt in a medium bowl; season with pepper. Toss to combine. Let stand 10 minutes.
  • Add tuna and its oil to onion mixture. Add lemon juice and 1/4 teaspoon salt; season with pepper. Gently toss to combine.
  • Cover bottom halves of rolls with lettuce. Top with olives, eggs, and tuna mixture, dividing evenly. Drizzle each with 1 teaspoon olive oil. Cover with top halves of rolls. Serve with lemon wedges.

1/2 white onion, thinly sliced
1/2 red onion, thinly sliced
1/4 cup plus 4 teaspoons extra-virgin olive oil
2 tablespoons red wine vinegar
Coarse salt and freshly ground pepper
2 jars (7 ounces each) best-quality tuna packed in olive oil
1 tablespoon fresh lemon juice, plus lemon wedges, for serving
4 small ciabatta rolls, split horizontally
2 heads Bibb lettuce, leaves separated
1/2 cup nicoise olives, pitted
4 hard-boiled eggs, peeled and thinly sliced

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



Tuna Nicoise Sandwich image

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

3 tablespoons extra-virgin olive oil
2 tablespoons white-wine vinegar
1 tablespoon Dijon mustard
Coarse salt and ground pepper
2 cans oil-packed tuna (6 ounces each), drained
1/4 English cucumber, thinly sliced
1/2 small red onion, halved and thinly sliced
One 8-inch round loaf country-style bread
3 tablespoons jarred olive tapenade
1 cup fresh basil leaves
2 large eggs, hard-cooked and sliced

TUNA NICOISE SANDWICH

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 4 sandwiches

Number Of Ingredients 28



Tuna Nicoise Sandwich image

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.

1 1/2 cups dry great Northern beans
1 onion, cut into 1/4-inch dice
2 cloves garlic (1 smashed and 1 minced)
1 bay leaf
2 sprigs fresh thyme plus 1 teaspoon thyme leaves
6 cups chicken stock or water, divided
Coarse salt and coarsely ground black pepper
Few drops extra-virgin olive oil
Few drops lemon juice, optional
Few drops white balsamic vinegar, optional
Walnut oil, optional
1 1/2 cups pitted kalamata olives
3 tablespoons capers, drained
2 teaspoons finely minced lemon zest
2 garlic cloves, finely minced
2 tablespoons coarsely chopped parsley leaves
Salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
8 slices potato bread, toasted
1/2 cup White Bean Puree
3/4 pound ahi tuna, seared
1/2 cup Olive Tapenade
12 marinated tomatoes, sliced
4 hard boiled eggs, sliced
1 cup French green beans
1 cup greens
1/4 cup micro basil
1/4 cup micro arugula

NIçOISE TUNA SANDWICH (PAN BAGNAT)

Categories     Sandwich     Egg     Leafy Green     Olive     Onion     Tomato     No-Cook     Quick & Easy     Lunch     Tuna     Gourmet

Yield Makes 2 sandwiches

Number Of Ingredients 16



Niçoise Tuna Sandwich (Pan Bagnat) image

Steps:

  • Combine the red and white onion with 2 tablespoons extra-virgin olive oil,1 tablespoon red-wine vinegar, 1/4 teaspoon salt, and several grinds of black pepper in a bowl.
  • Using your hands, mix and squeeze everything together for 5 minutes. (Don't rush through this part; the onions need time to release their juices and mellow.)
  • Work in can of tuna in olive oil, including the oil. Season with fresh lemon juice, red-wine vinegar, and salt, then add pepper to taste.
  • Cut kaiser rolls in half crosswise and spread each bottom half with lettuce leaves. Use a couple of varieties-whatever looks good-for the difference in texture.
  • On top of each lettuce layer, arrange 4 tomato slices (skip this step if you don't have good-really good-tomatoes on hand). Then add about half the tuna mixture and 3 to 4 slices of hard-boiled egg.
  • Crisscross each sandwich with 2 drained anchovy fillets and strew with Niçoise olives (pit them if desired), chopped scallion greens, and sliced radishes. Then drizzle generously with more olive oil and top with the remaining kaiser halves, pressing gently but firmly.

1/4 of white onion, thinly sliced
1/8 of a small red onion, thinly sliced
2 tablespoons extra-virgin olive oil, plus additional for drizzling
1 tablespoon red-wine vinegar, plus additional to taste
1/4 teaspoon salt, plus additional to taste
black pepper to taste
1 6-ounce can tuna packed in olive oil (see above) including olive oil
lemon juice to taste
2 kaiser rolls, plain
lettuce leaves, combination of Boston, green-leaf, or other green leafy lettuce
8 tomato slices
6-8 hard-boiled eggs slices
4 anchovy fillets, drained
Niçoise olives
scallions, chopped
radishes, sliced

SALADE NIçOISE SANDWICH

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

Yield Serves 8

Number Of Ingredients 14



Salade Niçoise Sandwich image

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.

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

NICOISE SANDWICH

If you thought the salad was great, wait till you try the sandwich! This needs to be weighted and refrigerated for ATLEAST 30 minutes for the fabulous flavours to 'meld' and 'marry' before chowing down.

Provided by evelynathens

Categories     Lunch/Snacks

Time 15m

Yield 6 serving(s)

Number Of Ingredients 13



Nicoise Sandwich image

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.

Nutrition Facts : Calories 395.1, Fat 21.2, SaturatedFat 3.9, Cholesterol 150.3, Sodium 657.7, Carbohydrate 31.3, Fiber 3.3, Sugar 4.2, Protein 19.8

2 large red bell peppers
1 loaf Italian bread or 1 loaf French bread, 8 inch round (about 1 lb)
1/3 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon dried basil, crumbled
2 cloves garlic, minced
6 anchovy fillets
4 hard-boiled eggs, sliced thin
2 medium tomatoes, sliced
1 (6 1/2 ounce) can best-quality tuna packed in oil, drained and broken up into chunks (Italian)
10 kalamata olives, halved and pitted
1/4 cup minced fresh parsley
fresh ground pepper

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