Salade Nicoise En Baguette (Pain Bagnat)

Submitted by COOKGIRl

"Skip Cannes' Film Festival, eat these instead! From my favorite Mediterranean cookbook Mediterranean Light. Although most would consider this more of a summer sandwich, I will freely admit that I have indulged my craving for these in the dead of winter. Two words as to the success of this recipe: freshness and quality."

 

• Ready In: 1hr 20mins
• Ingredients: 20
• Serves: 6-8

ingredients

• 3 French baguettes (or 6 French rolls, such as pain du campagne also known as "country bread")
• 1 garlic clove, cut in half
• 1 tablespoon red wine vinegar
• 1 tablespoon low-fat plain yogurt
• 1 head loose leaf lettuce, chopped small
• 2 -3 carrots, peeled and grated
• 1 lb tomatoes, firm but ripe, diced
• 1 small cucumber, diced (sometimes I substitute cornichons or Capote capers)
• 1 green bell pepper, diced
• 3 eggs, hard-boiled and sliced
• 6 1⁄2 ounces fresh tuna, cooked (or equivalent good-quality canned tuna, drained)
• 2 anchovy fillets, rinsed and chopped (optional)

• Vinaigrette

• 3 tablespoons red wine vinegar
• 1 garlic clove, finely minced
• 1 teaspoon Dijon mustard, to taste
• salt
• freshly cracked black pepper
• 2 tablespoons fresh herbs, NOT dried (for example, basil, parsley, thyme, tarragon-one herb alone or in combination)
• 1 tablespoon extra virgin olive oil
• 5 tablespoons low-fat plain yogurt

directions

1. Sandwiches: Cut the baguette (or rolls) in half lengthwise. Scoop out a little bit of the bread from the center of the baguette and set aside. Take half of the garlic clove and rub the inside of the bread.
2. In a small bowl, mix together the red wine vinegar and plain yogurt, drizzling a small amount onto the baguette.
3. Salad: Toss the bread crumbs together with the vegetables, eggs, tuna and anchovies if using.
4. Salad Dressing: Mix together well the vinegar, Dijon mustard, other half of garlic clove-finely minced, salt and cracked pepper to taste; add herbs. Whisk in the olive oil and yogurt.
5. Toss the salad dressing gently with the salad mixture. Mound the salad evenly onto the top of one baguette slice then add the other slice. Cut each baguette into 3 equal slices.
6. Press down on the sandwich together well without smashing and wrap tightly with foil.
7. Refrigerate baguette 1 hour. Consume within 2 hours or the sandwiches will turn soggy.