Tuna nicoise-inspired sandwich
Feeling like something more filling than a salad? This recipe has turned our favourite flavours from a Nicoise salad into a delicious sandwich. Great for lunch or a speedy dinner for the family!
Ingredients
Method
Ingredients
- 4 eggs
- ¼ cup Pams Spanish pitted black olives, finely chopped
- 1 cup Pams classic whole egg mayonnaise
- 1 baguette, cut into quarters
- 2 tomatoes, sliced
- 1 ½ cups baby spinach
- 1 can (185g) Pams tuna chunks in springwater, drained
Method
- Cook the eggs in boiling water for 8 minutes. Plunge into cold water and peel when cool enough to handle. Cut into slices.
- In a small bowl combine the olives and mayonnaise and season with salt and pepper.
- Make a horizontal slice into each piece of baguette.
- Spread the base of each sandwich with three quarters of the olive mayonnaise.
- Layer on the spinach, tomato and egg. Then flake the tuna chunks across each sandwich. Dollop remaining olive mayonnaise over the top, serve and enjoy
Top tip: Add a tablespoon of wholegrain mustard to the olive mayonnaise for extra flavour.