PAN BAGNAT
Steps:
- In a small mixing bowl, whisk together the red wine vinegar, mustard, salt, and pepper. While continuing to whisk, gradually add the olive oil. Whisk until an emulsion forms. Set aside.
- Slice the baguette horizontally into 2 pieces. Tear out some of the soft bread in the center of each side, making a slight well in the bread. Place the tuna, green pepper, red onion, hard-boiled eggs, olives, and tomato on the bottom side of the bread in that order. Drizzle the vinaigrette over the vegetables, top with the second piece of bread, and wrap tightly in plastic wrap. Let stand at room temperature for 2 hours before serving.
- Cut into 4 sandwiches and serve.
NICOISE SALAD BAGUETTE
Steps:
- Split the baguette open and partially hollow out the center using your hands. Spread the olive tapenade on both halves of the baguette. Slice the egg into rounds. Slice the green beans on the bias into small pieces. Place the arugula on the bottom half of the baguette, then layer the tuna, tomato, egg, green beans and parsley. Top with the top half of the baguette.
- Make up to 2 days ahead of serving.
TUNA NICOISE SANDWICHES
Imagine the classic French salad but in a fun, portable sandwich! This specialty of Nice is known as pan bagnat ("bathed bread"). In this version, tuna is tossed in a creamy dressing with Dijon mustard and fresh thyme, then piled onto a demi baguette with some fresh vegetables and olive tapenade. Et voila! It's like you're in the south of France.
Provided by Gabriela Rodiles
Categories main-dish
Time 20m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Bring a small saucepan of water to a boil over high heat. Gently lower the eggs into the boiling water with a slotted spoon. Reduce the heat to medium-high and cook for 10 minutes, until both the whites and yolks are fully set (hard-boiled). Transfer to a large bowl filled with ice water to stop the cooking. Peel the eggs, then thinly slice.
- Meanwhile, place the red onion in a small bowl and cover with ice water. Soak for 5 to 15 minutes (this will remove some of the sharp, raw onion flavor). Whisk together the mayonnaise, mustard, vinegar, thyme, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl until smooth. Drain all of the oil from the tuna fillets, then break up into bite-size pieces. Fold the tuna into the dressing until evenly coated.
- Cut the demi baguette in half crosswise, then halve each piece lengthwise to create 2 sandwiches. Spread the tapenade on the inside of the sandwich tops. Layer the tomato, red onion, egg and tuna on each sandwich bottom, dividing evenly. Top with the cucumber and spring greens, then close the sandwiches. Wrap each sandwich in parchment and refrigerate until ready to serve, up to 4 hours. Alternatively, cut each sandwich in half and serve immediately.
NIçOISE STUFFED BAGUETTE
For the ultimate transportable sandwich, hollow out a French stick and fill with tuna, olives, anchovies and eggs
Provided by Sara Buenfeld
Categories Main course
Time 20m
Number Of Ingredients 12
Steps:
- Bring a small pan of water to the boil. Add the eggs and boil for 10 mins. Drain, then run the eggs under the cold tap to cool quickly. Carefully shell and cut the eggs into wedge-shaped quarters. Meanwhile, mix all the ingredients for the shallot vinaigrette with seasoning and stir in the oil from the tuna.
- Slice the loaf in half lengthways, but not all the way through, so it opens up like a book. Use your fingers to pull out any bread that easily comes away from the top half to hollow the loaf a little.
- On the bottom half of the loaf, drizzle over the vinaigrette. Stir the mayonnaise into the tuna and spread on top. Now layer in the tomatoes, basil, olives, eggs and anchovies.
- Tightly roll up in baking parchment and secure down the length with elastic bands or string. Press really well all the way down the loaf, then chill overnight. Cut into slices if feeding a crowd, or into 4 lengths.
Nutrition Facts : Calories 501 calories, Fat 30 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 21 grams protein, Sodium 2.4 milligram of sodium
TUNA NICOISE SANDWICH
This sandwich, our take on the French pan bagnat, is perfect for outdoor eating. Its flavor improves when you make it ahead.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 11
Steps:
- In a medium bowl, whisk together oil, vinegar, and mustard; season with salt and pepper. Transfer 2 tablespoons dressing to another bowl; toss with tuna. To remaining dressing, add cucumber and onion; toss to combine.
- Cut bread in half horizontally; remove most of soft interior crumb. Spread tapenade on bottom half. Top with basil leaves, then egg slices; season with salt and pepper. Top with tuna, then cucumber mixture; close sandwich.
- Wrap sandwich tightly in plastic and place between two baking sheets. Weight with a heavy skillet. Let stand 1 hour (or refrigerate, up to overnight). To serve, cut into quarters.
Nutrition Facts : Calories 591 g, Fat 24 g, Fiber 2 g, Protein 37 g
SALADE NICOISE EN BAGUETTE (PAIN BAGNAT)
Skip Cannes' Film Festival, eat these instead! From my favorite Mediterranean cookbook Mediterranean Light. Although most would consider this more of a summer sandwich, I will freely admit that I have indulged my craving for these in the dead of winter. Two words as to the success of this recipe: freshness and quality.
Provided by COOKGIRl
Categories Lunch/Snacks
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Sandwiches: Cut the baguette (or rolls) in half lengthwise. Scoop out a little bit of the bread from the center of the baguette and set aside. Take half of the garlic clove and rub the inside of the bread.
- In a small bowl, mix together the red wine vinegar and plain yogurt, drizzling a small amount onto the baguette.
- Salad: Toss the bread crumbs together with the vegetables, eggs, tuna and anchovies if using.
- Salad Dressing: Mix together well the vinegar, Dijon mustard, other half of garlic clove-finely minced, salt and cracked pepper to taste; add herbs. Whisk in the olive oil and yogurt.
- Toss the salad dressing gently with the salad mixture. Mound the salad evenly onto the top of one baguette slice then add the other slice. Cut each baguette into 3 equal slices.
- Press down on the sandwich together well without smashing and wrap tightly with foil.
- Refrigerate baguette 1 hour. Consume within 2 hours or the sandwiches will turn soggy.
Nutrition Facts : Calories 781.8, Fat 13.6, SaturatedFat 3.1, Cholesterol 118, Sodium 1482.5, Carbohydrate 130.4, Fiber 9.7, Sugar 8.3, Protein 33.2
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