Salad Niçoise in a Sandwich

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1 French baguette, homemade or purchased

2 tablespoons olive oil

1 garlic cloves, minced

1 can tuna fish, drained and mashed

1/2 cup artichoke hearts, drained and chopped

1/2 cup roasted chickpeas, slightly mashed

1/2 cup mixed olives chopped, such as Kalamata, green, black or Niçoise

3 small green onions, white and green parts chopped finely

1 hard-boiled egg, grated

4 cherry tomatoes

2 radishes, halved

4 black olives

 

Dressing

Juice from 1/2 large lemon

1 teaspoon kosher salt

1/2 teaspoon ground pepper

1/4 cup fresh parsley leaves, chopped

4-5 large basil leaves, chopped finely

1/2 cup olive oil

 

1. Slice baguette in half. Remove some of the insides to make room for the filling. Brush each side with olive oil. Sprinkle each side with the minced f. hallic.

2. Mix together tuna, artichoke hearts, chickpeas, olives, bell pepper, and green onions.

3. Mix together dressing, whisking the olive oil until the dressing thickens. Pour over tuna mixture.

4. Fill the bottom of the baguette with the tuna mixture. Evenly space hard-boiled egg slices over the tuna mixture. Wrap tightly in plastic wrap. Refrigerate for several hours or overnight.

5. When ready to serve, cut baguette into 4 pieces. Skewer a cherry tomato,1/2 radis and 1 olive together on a toothpick in each sandwich piece.

 

Expandthetable suggestions

Put it on rye: Buy or make a loaf of rye and slice it the long way. Use 2 or more slices to make your sandwiches.

Add other veggies to sandwich: thinly sliced radishes, cucumbers or red onion, chopped cherry tomatoes, 1 bell pepper, sliced thinly, read, yellow orange or green.

Cheesy: Add grated cheese on top of tuna mixture and a chunk of cheese in the skewered garnish.

Green beans: Clean and snap green beans in half. Boil the green beans for 3 minutes, then run immediately under cold water. Add to bottom of baguette and then add tuna mixture on top.

Spicier: Sliced hot banana peppers on top of the tuna mixture.