This sandwich, essentially a “salade nicoise” on a roll, is a specialty of Nice, France. Fillings vary somewhat, as might be expected, but tuna is nearly always included, as are tomatoes and olives. It is sold from storefront sandwich shops, at some “traiteurs”, and even at modest cafes located near the center of town—far from the elegant cafes along the Promenade des Anglais bordering the Mediterranean.
Recipe Courtesy of Williams-Sonoma. Adapted from Williams-Sonoma Savoring Series, “Savoring France,” by Georgeanne Brennan (Time-Life Books, 1999).
- 4 large, round, chewy bread rolls
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 4 ounces water or oil-packed tuna
- 1 green bell pepper, seeded and thinly sliced
- 2 tomatoes, thinly sliced
- 2 hard-cooked eggs, peeled and sliced
- 12 anchovy fillets
- 16 pitted nicoise olives
- 4 to 6 lettuce leaves such as butter, green leaf or red leaf
- 1 Slice the rolls in half horizontally. Sprinkle the cut sides evenly with the olive oil and vinegar.
- 2 Drain the tuna and place it in a bowl. Using a fork, flake the tuna into smallish pieces. Divide evenly among the bottom halves of the rolls. Then evenly divide the bell pepper, tomatoes, eggs, anchovy fillets and olives among them. Cover the filling with the lettuce leaves. Put the roll tops in place and serve.
- 3 Serves 4.