Niçoise Salad Sandwich
| Ingredients | Measure |
|---|---|
| Yellow flesh potatoes | 4 lbs |
| Baguette or focaccia rolls | 12 |
| Water-pack tuna, drained | 3 lbs |
| Sliced tomatoes | 4 lbs |
| Extra virgin olive oil | 1 cup |
| Capers | ½ cup |
| Salt and black pepper | As needed |
| Hard-cooked eggs | 24 |
| Blanched haricots verts | 12 cups |
| Green and black olives | As needed |
Method
Simmer potatoes until tender; drain. When cool enough to handle, peel and cut into ½-inch-thick slices.
For each sandwich, cut 1 roll in half horizontally. Layer bottom half of roll with 2 ounces tuna, 3-4 tomato slices and 3-4 potato slices. Drizzle with 2 teaspoons olive oil; sprinkle with 1 teaspoon capers, salt and pepper. Close roll or serve open-faced. Garnish plate with 1 sliced egg, ½ cup haricots verts and olives.
Yield: 24 servings
As the demand for lighter, healthier menu options and bold global flavors continues to grow, potatoes provide the perfect canvas for menu innovation.
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