Niçoise Salad Sandwich

Apr 6

There are so many delicious salads out in the world that could be turned into the perfect sandwich, the niçoise salad being one of them. We didn’t include any measurements for this recipe because we figured you could customize it based on the amount you want to make for yourself or a group. Plus, if you have leftover ingredients, you can easily keep eating it either as a salad or a sandwich for the next few days!

Assembly

Step 1
In a large pot filled with heavily salted water, add fingerling potatoes and bring to a boil. Once boiled, reduce heat to simmer and cook until potatoes are tender. Transfer to an ice bath without dumping the water.

Step 2
In the same pot, return water to a boil and blanch the green beans. Transfer to ice bath.

Step 3
Again, in the same pot, return water to a boil and carefully lower the eggs in. Simmer for about 6.5-7 minutes. Remove and transfer to ice bath.

Step 4
To assemble: Slice ciabatta buns in half and toast. Slather with Hot Deli Mustard and mayonnaise. Drain the canned tuna and spread onto the bottom half of the bun. Spread olives out on top of the tuna.

Slice fingerling potatoes lengthwise and evenly spread out the slices onto the bun. Add a layer of green beans, sliced tomatoes, and pickled onion. Drizzle with Honey Yuzu Dressing. Cut the jammy egg in halves or quarters, and place on top. Place the top half of the bun onto the sandwich and enjoy!

Ingredients

Fingerling potatoes

Green beans

Eggs

Niçoise olives, pitted, chopped

Tomatoes, sliced

Canned tuna

Pickled onion

Hot Deli Mustard

Honey Yuzu Dressing

Mayonnaise

Ciabatta buns

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Loritta Lin

Niçoise Salad Sandwich

Assembly

Step 1
In a large pot filled with heavily salted water, add fingerling potatoes and bring to a boil. Once boiled, reduce heat to simmer and cook until potatoes are tender. Transfer to an ice bath without dumping the water.

Step 2
In the same pot, return water to a boil and blanch the green beans. Transfer to ice bath.

Step 3
Again, in the same pot, return water to a boil and carefully lower the eggs in. Simmer for about 6.5-7 minutes. Remove and transfer to ice bath.

Step 4
To assemble: Slice ciabatta buns in half and toast. Slather with Hot Deli Mustard and mayonnaise. Drain the canned tuna and spread onto the bottom half of the bun. Spread olives out on top of the tuna.

Slice fingerling potatoes lengthwise and evenly spread out the slices onto the bun. Add a layer of green beans, sliced tomatoes, and pickled onion. Drizzle with Honey Yuzu Dressing. Cut the jammy egg in halves or quarters, and place on top. Place the top half of the bun onto the sandwich and enjoy!