Niçoise Stuffed Baguette Recipe
Introduction
This Niçoise stuffed baguette is a delightful twist on the classic French salad, packed into a hearty baguette for an easy, flavorful meal. Perfect for picnics or casual lunches, it combines rich tuna, fresh vegetables, and tangy vinaigrette in every bite.
Ingredients
- 3 large eggs
- 130g can tuna in olive oil, oil reserved
- 1 large flute or baguette (approx. 54cm)
- 2 tbsp mayonnaise
- 3 tomatoes, ends trimmed, thickly sliced
- 12-24 basil leaves (depending on preference)
- 12 pitted Kalamata olives
- 8 anchovy fillets
- 1 shallot, finely chopped
- 3 tbsp olive oil
- 1 tbsp white wine vinegar
- ½ tsp Dijon mustard
Instructions
- Step 1: Bring a small pan of water to a boil. Add the eggs and boil for 10 minutes. Drain and cool under cold running water. Carefully peel the eggs and cut each into wedge-shaped quarters.
- Step 2: In a bowl, whisk together the shallot, white wine vinegar, Dijon mustard, and seasoning. Stir in the olive oil along with the reserved tuna oil to make the vinaigrette.
- Step 3: Slice the baguette lengthwise, but not all the way through, so it opens like a book. Use your fingers to hollow out some of the soft bread from the top half.
- Step 4: Drizzle the vinaigrette over the bottom half of the loaf. Mix the mayonnaise into the tuna and spread it evenly on top.
- Step 5: Layer the tomatoes, basil leaves, Kalamata olives, egg wedges, and anchovy fillets in that order over the tuna mixture.
- Step 6: Carefully close the baguette and wrap it tightly in baking parchment. Secure with elastic bands or string along the length.
- Step 7: Press firmly along the entire loaf to compact the ingredients, then chill it overnight to let the flavors meld.
- Step 8: Before serving, cut into thick slices or into four long sections if serving a group.
Tips & Variations
- For a vegetarian version, omit anchovies and tuna, and add grilled zucchini or roasted red peppers instead.
- Use fresh herbs like tarragon or parsley to vary the herbal flavor.
- Chilling overnight helps the baguette hold together and improves the taste, so don’t skip this step.
- If you prefer, toast the baguette lightly before assembling to add crunch and help prevent sogginess.
Storage
Store the wrapped stuffed baguette in the refrigerator for up to 24 hours. It’s best eaten the same day or the next day after chilling. To serve, slice directly from the fridge—no reheating needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this stuffed baguette ahead of time?
Yes, in fact, chilling it overnight is recommended to allow the flavors to blend and the baguette to firm up for easy slicing.
What can I substitute if I don’t have anchovies?
You can omit anchovies or use capers for a briny flavor. Another option is finely chopped olives to maintain some salty depth.
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Niçoise Stuffed Baguette Recipe
- Total Time: About 16 hours 25 minutes (including chilling overnight)
- Yield: 4 servings 1x
- Diet: Halal
Description
A delicious and visually stunning Niçoise stuffed baguette featuring classic Mediterranean flavors such as tuna, anchovies, olives, tomatoes, and basil layered inside a crusty baguette. This make-ahead sandwich is perfect for picnics, parties, or a flavorful lunch, with a tangy shallot vinaigrette enhancing every bite.
Ingredients
Eggs and Tuna
- 3 large eggs
- 130g can tuna in olive oil, oil reserved
Bread
- 1 large flute or baguette measuring approx 54cm
Fillings
- 2 tbsp mayonnaise
- 3 tomatoes, ends trimmed, thickly sliced
- 12–24 basil leaves (depending on how herby you like it)
- 12 pitted Kalamata olives
- 8 anchovy fillets
Shallot Vinaigrette
- 1 shallot, finely chopped
- 3 tbsp olive oil
- 1 tbsp white wine vinegar
- ½ tsp Dijon mustard
Instructions
- Boil the Eggs: Bring a small pan of water to a boil. Add the eggs and boil for 10 minutes. Drain and then run the eggs under cold tap water to cool quickly. Carefully shell the eggs and cut them into wedge-shaped quarters.
- Prepare Shallot Vinaigrette: While the eggs are boiling, combine the finely chopped shallot, white wine vinegar, Dijon mustard, and seasoning in a bowl. Stir in the reserved tuna oil and the olive oil until well combined to create a flavorful vinaigrette.
- Prepare the Baguette: Slice the baguette lengthwise but stop before cutting all the way through so it opens like a book. Use your fingers to gently pull out and hollow the bread crumb from the top half to make room for the filling.
- Assemble the Sandwich: Drizzle the shallot vinaigrette over the bottom half of the hollowed baguette. Mix the mayonnaise into the tuna and spread this mixture evenly over the vinaigrette. Layer the thick tomato slices over the tuna, then add the basil leaves, Kalamata olives, egg wedges, and anchovy fillets in successive layers for a beautiful presentation.
- Wrap and Chill: Tightly roll the stuffed baguette in baking parchment and secure it along the length with elastic bands or string. Press down firmly all along the loaf to compact the filling. Refrigerate overnight to allow the flavors to meld and for easier slicing.
- Serve: When ready to serve, slice the baguette into 4 lengths or smaller slices if serving a crowd. Enjoy this flavorful, classic Niçoise-inspired sandwich chilled or at room temperature.
Notes
- Chilling overnight is essential to let the flavors meld and to firm up the sandwich for neat slicing.
- If desired, substitute Kalamata olives with other black olives to suit taste.
- You can adjust the quantity of basil leaves depending on how herbal you prefer the flavor.
- Make sure not to cut the baguette completely open to keep the structure intact and easier to handle.
- This sandwich is best served fresh but can be stored wrapped in the refrigerator for up to 24 hours.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Sandwich
- Method: No-Cook
- Cuisine: French
Keywords: Niçoise, stuffed baguette, tuna sandwich, Mediterranean sandwich, French lunch, picnic sandwich, anchovy sandwich, basil, tomato, easy sandwich
