Niçoise Salad Sandwich
|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|
|Salt and black pepper||As needed|
|Blanched haricots verts||12 cups|
|Green and black olives||As needed|
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