Niçoise Salad Sandwich

Menu Part: 
Sandwich/Wrap
Cuisine Type: 
French
Serves: 
24 servings

The French salad staple gets a makeover as a sandwich with tuna, tomatoes, capers and potatoes.

Ingredients

4 lb. yellow fresh potatoes
24 baguette or focaccia rolls
3 lb. water-packed tuna, drained
4 lb. sliced tomatoes
1 cup extra virgin olive oil
½ cup capers
Salt and black pepper as needed
24 hard-cooked eggs
12 cups blanched haricots verts
Green and black olives as needed 

Steps

1. Simmer potatoes until tender; drain. When cool enough to handle, peel and cut into ½-inch thick slices.

2. For each sandwich, cut one roll in half horizontally. Layer bottom half of roll with 2 ounces tuna, three to four tomato slices and three to four potato slices. Drizzle with 2 tsp. olive oil. Sprinkle with 1 tsp. capers, salt and pepper. Close roll or serve open faced. Garnish plate with one slice egg, ½ cup haricots verts and olives.

Recipe by  United States Potato Board

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