Salad Niçoise in a Sandwich
Summer is a great time for picnics, wherever you eat, inside or out. Carting a salad may be difficult but don't despair. We have a solution--create a salad sandwich!
One of our favorite salads is Salad Niçoise. Try putting the salad in a crusty French loaf and you are set to go anywhere with a great meal! The dressing soaks into the bread—you won’t waste a crumb, we promise! Use the veggies we have listed here or add more of your own.
Recipe is below.
Beth told me, “I love making challah! I love getting my hands sticky in the bowl of dough....I love sharing extra challah with neighbors and friends and seeing the joy that it brings them. All of this I am grateful for, and happier as a result.” Beth discovers peace and happiness in making challah and in her medical practice, finds that baking challah reduces stress in her patients. Therefore she “prescribes” this baking, realizing that medication is not enough to make people well. Baking challah is Beth’s journey to find wellness.
Salad Niçoise in a Sandwich
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
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
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.
Mix together tuna, artichoke hearts, chickpeas, olives, bell pepper, and green onions.
Mix together dressing, whisking the olive oil until the dressing thickens. Pour over tuna mixture.
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.
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.
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.