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Niçoise on a Roll

James Carrier
Yield

Ingredients

  • 1 crusty sourdough or other sandwich roll (3 to 4 oz.)
  • About 1 tablespoon extra-virgin olive oil
  • 1 thin slice red onion
  • 3 thin slices firm-ripe tomato
  • 6 thin slices cucumber
  • 4 thin slices hard-cooked large egg
  • 3 ounces (1/3 cup) drained canned tuna (in oil)
  • 5 pitted niçoise olives
  • 2 or 3 drained canned anchovies
  • 2 to 3 teaspoons white wine vinegar
  • Salt and pepper

Nutrition Information

  • calories 614
  • caloriesfromfat 43 %
  • protein 0.0 g
  • fat 29 g
  • satfat 5 g
  • carbohydrate 0.0 g
  • fiber 3.7 g
  • sodium 1214 mg
  • cholesterol 126 mg

How to Make It

  1. Split roll in half horizontally; pull some of the soft interior out of top to accommodate filling. Drizzle cut surfaces with oil. On cut side of roll bottom, layer onion, tomato, cucumber, egg, tuna, olives, and anchovies. Drizzle evenly with vinegar, and sprinkle with salt and pepper to taste. Set roll top in place, cut side down, and press down gently.

  2. Nutritional analysis per sandwich.