Nicoise Salad Sandwich

Tuna salad sandwiches AGAIN?? Yup, but this is the fancier, better tasting version of a tuna salad sandwich that you never knew you wanted. A creamy spread, flavorful tuna, hard cooked egg, olives, green beans…..this sandwich has all the tastes you could ever want. Go ahead, make this in advance (they are easy and quick) and be a rock star in the work or school cafeteria tomorrow!

Ingredients (serves 2):

Dressing:

3 Tablespoons good mayonnaise (I like the olive oil kind for this)

Splash white wine vinegar

½ teaspoon anchovy paste

1 teaspoon Dijon mustard

1 teaspoon capers, drained

Sea salt and freshly cracked black pepper to taste

Filling:

2 ciabatta buns

2 (5 ½ ounce) cans tuna in oil, lightly drained

1 radish, thinly sliced

1 hard cooked egg, thinly sliced

5 or 6 good black olives (like Nicoise or even Kalamata) pitted and lightly crushed

2 thin slices of red onion

6 pickled green beans

2 leaves Romaine lettuce

Sea salt and freshly ground black pepper

Directions: Stir the ingredients for the dressing together and set aside. Split the buns in half and toast if you like. Slather some of the dressing on both the tops and bottoms of the buns.

Put half the tuna (1 can per sandwich) on the bottom portions of the buns, followed by half of the radish slices, hard cooked egg slices, olives, onion, green beans and romaine lettuce. Finish with a few dashes of sea salt and/or black pepper.  Close the buns and serve at room temperature.