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James Carrier Photo by: James Carrier

Niçoise on a Roll

Sunset AUGUST 2001

  • Yield:


  • 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


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.

Nutritional analysis per sandwich.

Nutritional Information

Amount per serving
  • Calories: 614
  • Calories from fat: 43%
  • Protein: 0.0g
  • Fat: 29g
  • Saturated fat: 5g
  • Carbohydrate: 0.0g
  • Fiber: 3.7g
  • Sodium: 1214mg
  • Cholesterol: 126mg

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Niçoise on a Roll recipe