Nicoise Salad Sandwich

At a Glance

  • Prep Method: null
  • Yield: 24

Recipe By:


  • 4 pounds Yellow-flesh potatoes
  • 24 Foccacia rolls
  • 3 pounds Water-pack tuna, drained
  • 4 pounds Sliced tomatoes
  • 1 cup Extra virgin olive oil
  • 1/2 cup Capers
  • Salt and black pepper As needed
  • Hard-cooked eggs As needed
  • 12 cups Blanched haricots verts
  • Green and black olives As needed


Simmer potatoes until tender, drain. When cool enough to handle, peel and cut into 1/2-inch-thick slices.

For each sandwich, cut 1 roll in half horizontally. Layer bottom half of rill with 2 ounces tuna, 3 to 4 tomato slices and 3 to 4 potato slices. Drizzle with 2 teaspoons olive oil; sprinkle with 1 teaspoon capers, salt and pepper. Close roll or serve open-face. Garnish plate with 1 quartered egg, 1/2 cup haricots verts and olives.

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