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
Scale
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
