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This delicious French sandwich is reminiscent of another classic dish, niçoise salad. The sandwich is filled with crisp vegetables and tuna, then drizzled with a red wine vinaigrette that soaks into the bread for both flavor and texture, making this perfect for picnics and road trips as it requires making in advance.
Special Diets:
Ingredients
Method
Preheat oven broiler.
Cut each baguette in half horizontally and scoop out a small amount of bread from the inside of each baguette half to make a well.
Place baguettes on a baking sheet, cut-side up, and toast under the broiler until light golden brown. Set aside.
In a small bowl, whisk together vinegar, mustard, salt and pepper. While whisking, add oil in a slow, steady stream until evenly blended.
Arrange tomatoes, bell pepper, fennel and basil on bottom half of each baguette.
Top with tuna and olives.
Drizzle evenly with vinaigrette and cover with tops of baguettes, pressing firmly.
Tightly wrap each sandwich with plastic wrap and place on a baking sheet.
Top with a second baking sheet and weigh down with canned goods or other heavy objects to press sandwiches, to allow the vinaigrette and juicy ingredients to soak into the bread.
Refrigerate for 2 hours.
Nutritional Info
Serving Size
Calories
280
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.