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Potatoes: Fresh Ideas for Menu Innovation

Niçoise Salad Sandwich

Recipe photo
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


  1. Simmer potatoes until tender; drain. When cool enough to handle, peel and cut into ½-inch-thick slices.

  2. 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

Get Creative with Potatoes