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Niçoise muffuletta sandwich

11

  • Prep Time30 min
  • Total Time30 min
  • Makes6 servings
*PLUS chilling time
Nicoise muffuletta sandwich.

Nicoise muffuletta sandwich. Photo, Roberto Caruso.

Chatelaine Triple Tested

Layer Mediterranean ingredients into a hollowed-out artisanal loaf to make this oversized sandwich. Pack it whole and bring a serrated knife to cut it up at the beach.

Ingredients

  • 4 eggs

  • 100 g green beans, trimmed, about 1 cup

  • 3 80-g cans oil-packed tuna, drained

  • 3 tbsp Dijon mustard

  • 3 tbsp mayonnaise

  • 1/2 cup kalamata olives, pitted

  • 1 garlic clove

  • 2 anchovy fillets

  • 3 tbsp olive oil

  • 1 loaf round Italian bread, about 370 g

  • 1 1/2 cups arugula

  • 1 tomato, thinly sliced

  • 1/4 cup thinly sliced red onion

Instructions

  • BOIL eggs in a large pot of water over medium-high for 8 min. Add green beans to eggs and cook until beans are tender-crisp, 2 to 3 more min. Drain beans and eggs, and rinse with cold water. Peel eggs and thinly slice crosswise. Chop green beans into 1/4-in. pieces. Stir beans with tuna, Dijon and mayo in a medium bowl.

  • WHIRL olives with garlic, anchovies and oil in a food processor until smooth, about 2 min.

  • SLICE off top third of loaf using a serrated knife. Using your fingers, hollow out the bread from the top and bottom pieces, leaving a 1-in.-thick shell of bread. Save excess bread for another use.

  • SPREAD tuna mixture over the bottom bread shell. Top with 1 cup of arugula, then tomato slices, onion and egg slices. Scatter remaining 1/2 cup arugula overtop. Spread the inside of loaf top with olive paste. Sandwich muffuletta and wrap tightly with plastic wrap. Refrigerate for at least 1 hour. To serve, slice into 6 wedges.

How to make our Nicoise muffuletta sandwich

Nutrition (per serving)

Calories 397, Protein 19g, Carbohydrates 26g, Fat 25g, Fibre 3g, Sodium 968mg.

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