SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Nicoise Salad Sandwich

Makes: 4 servings
Start to Finish 20 mins
Nicoise Salad Sandwich
Ingredients
  • 12  thin slices  whole wheat bread, toasted
  • 4  leaves  butterhead (Boston or Bibb) lettuce
  • 1/2  cup  very thin fresh green beans, trimmed
  • 2 4 1/2 ounce pouches  lemon-pepper marinated chunk light tuna*
  • 1  medium  tomato, thinly sliced
  • 1/2  of a medium  red onion, thinly sliced
  • 8  Nicoise or Kalamata olives
  • 2  hard-cooked eggs, sliced (optional)
  • 1  recipe  Fresh Parsley Gremolata Vinaigrette
Directions

1. Arrange eight slices of the bread on a work surface. Top four of the slices with lettuce leaves; arrange the green beans on top of the lettuce, and top with tuna. Top four slices with the tomato, red onion, 2 olives, and, if desired, egg slices. Drizzle the eight topped bread slices with Fresh Parsley Gremolata Vinaigrette.

2. Place the tomato-topped bread slices on top of the lettuce-topped bread slices to make four stacks. Top each stack with one of the remaining four bread slices.

3. Cut each sandwich stack in half. Secure through the sandwich half with a long toothpick or 4-inch skewer.

From the Test Kitchen*Tip:
  • If you can't find marinated tuna, use your favorite tuna; drain the tuna and squeeze a lemon wedge over it.
Fresh Parsley Gremolata Vinaigrette
Ingredients
  • 1/4  cup  white wine vinegar
  • 1/4  cup  olive oil
  • 2  tablespoons  snipped fresh parsley
  • 2  cloves  garlic, minced
  • 1/2  teaspoon  finely shredded lemon peel
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  cracked black pepper
Directions

1. In a screw-top jar combine vinegar, oil, parsley, garlic, lemon peel, salt, and pepper. Cover and shake well.

Nutrition Facts (Nicoise Salad Sandwich)
  • Servings Per Recipe 4,
  • cal. (kcal) 367,
  • Fat, total (g) 18,
  • chol. (mg) 28,
  • sat. fat (g) 3,
  • carb. (g) 26,
  • Monosaturated fat (g) 10,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 5,
  • sugar (g) 5,
  • pro. (g) 25,
  • vit. A (IU) 729,
  • vit. C (mg) 11,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 20,
  • sodium (mg) 652,
  • Potassium (mg) 171,
  • calcium (mg) 91,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe