Nicoise Sandwich (The Best Sandwich in the World!)
  • Yield: serves 2
  •  
  • Ingredients
  • 1/3 cup mayonnaise
  • 2 teaspoons chopped or thinly sliced fresh basil leaves
  • 1 can (6 ounces) solid light tuna, drained
  • 1 tablespoon extra-virgin olive oil
  • Freshly ground black pepper, to taste
  • 4 firm anchovy fillets, drained and patted dry
  • 1 egg (extra-large or jumbo or 2 large), freshly firm-cooked and peeled
  • 1 medium-size ripe tomato
  • 1 scant cup mesclun (mixed baby greens)
  • 4 slices 12-grain bread (or your favorite type of sandwich bread)
  1. To make the basil mayonnaise: Mix together the mayonnaise and basil and set aside, covered.
  2. To season the tuna and assemble the remaining ingredients: Place the drained tuna into a bowl and flake it, using a fork. Drizzle on the olive oil and then add some freshly ground black pepper. Mix and set aside. Tear the anchovies in half and place them on a plate. While still warm, slice the cooked egg(s) and place them on another plate. Slice the tomato and place on the plate with the sliced egg (you'll need 4 slices). Rinse and spin dry the greens and place next to the rest of the ingredients.
  3. To assemble the sandwiches: Toast the bread. Spread each slice with some of the basil mayonnaise. Divide the tuna between two of the slices and place two torn anchovies on top of each slice with tuna. Place the sliced eggs over the top and spread a dab of mayonnaise over each slice of egg. Place the tomato slices on top and dab on a bit more mayo. Add the lettuce to the top of the tomatoes and then place the remaining slices of toasted bread on top of the lettuce and press down lightly.
  4. To serve: Cut each sandwich in half and secure each half with toothpicks. Serve while freshly assembled.