Sandwiches can run the gamut from just fine to absolutely incredible. In the case of this recipe, it’s the latter. You’ll fill a baguette with the ingredients found in a classic niçoise salad—green beans, tuna, olives, herbs, vinaigrette and peppers. Then the entire baguette gets wrapped up and pressed until the flavors have melded and the sandwich is bursting with flavor. Because the sandwich needs at least one hour to marinate, it’s perfect for packing for picnics, hikes, or lunch on the road. Shopping tip: Look for vibrant, plump green beans that are still crisp, since you’ll be eating them raw.
1 baguette (about 16-in. long)
½ cup plus 1 Tbsp. olive oil, divided
1 cup loosely packed fresh basil leaves, torn
¼ cup red wine vinegar
1 tablespoon Dijon mustard
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 small red onion, thinly sliced
1 (6-oz). can solid white tuna in spring water, drained and flaked
6 ounces green beans, trimmed and halved crosswise
¾ cup pitted Niçoise olives, coarsely chopped
½ cup roasted red peppers, torn if large
½ cup packed fresh flat-leaf parsley leaves and tender stems
Sat fat 4g
How to Make It
Slice baguette in half lengthwise without cutting all the way through. Brush bottom half with 1 tablespoon oil and arrange basil leaves on top. Set aside.
Whisk together vinegar, mustard, salt, and black pepper in a large bowl. Add onion and toss to combine. Set aside to marinate, about 10 minutes. Remove onion from bowl and arrange on top of basil. Reserve vinegar mixture.
Slowly whisk remaining ￼ cup oil into vinegar mixture. Add tuna, green beans, and olives. Toss and add mixture to baguette. Top with red peppers and parsley and close baguette.
Wrap baguette tightly with plastic wrap and place between two baking sheets. Place a heavy skillet on top of baking sheet to compress.
Chill, pressed, for at least 1 hour and up to 4 hours. Unwrap and slice crosswise into 4 sandwiches.
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