Nicoise Salad Sandwich Recipe

Nicoise Salad Sandwich Recipe

Prep Time


Cook Time

4 minutes


Nicoise Salad Sandwich Recipe

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.


  • For the Provençal vinaigrette:
  • 1/4 cup fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 1 garlic clove, minced
  • 1/3 cup olive oil
  • Salt and freshly ground pepper, to taste
  • 1 pound ahi tuna fillet
  • Salt and freshly ground pepper, to taste
  • 2 teaspoons olive oil
  • 6 pieces baguette, each 6 inches long, halved lengthwise
  • 1 1/2 cups arugula
  • 3 hard-cooked eggs, peeled and thinly sliced lengthwise
  • 2 roasted red bell peppers, peeled and cut into 1/4-inch strips
  • 4 ounces cherry tomatoes, halved
  • 1/3 cup pitted crushed niçoise or Kalamata olives
  • 12 anchovy fillets (optional)


  • 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.


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