- 4
Ingredients
- 12 thin slices whole wheat bread, toasted
- 4 leaves butterhead (Boston or bibb) lettuce
- 1/2 cup very thin fresh green beans, trimmed
- 2 4 1/2 ounce pouches lemon pepper marinated chunk light tuna
- 1 medium tomato, thinly sliced
- 1/2 of a medium red onion, thinly sliced
- 2 hard-cooked eggs, sliced (optional)
- 1 recipe Fresh Parsley Gremolata Vinaigrette
- 8 Nicoise or Kalamata olives
Preparation
Step 1
Directions
Arrange eight slices of the bread on a counter. Top four of the slices with lettuce leaves. Arrange the green beans on top of the lettuce; top with tuna. Top four slices with the tomato, red onion, 2 olives, and, if desired, egg slices. Drizzle the eight bread slices with Fresh Parsley Gremolata Vinaigrette.
Place the tomato-topped bread slices on top of the lettuce-topped bread slices to make four stacks. Top each stack with one of the remaining 4 bread slices.
Cut each sandwich stack in half. Secure through the sandwich half with a long toothpick or 4-inch skewer.
From the Test Kitchen
If you can't find marinated tuna, use your favorite tuna, drained, and squeeze a lemon wedge over it.
Fresh Parsley Gremolata Vinaigrette
Ingredients
1/4 cup white wine vinegar
1/4 cup olive oil
2 tablespoons snipped fresh parsley
2 cloves garlic, minced
1/2 teaspoon finely shredded lemon peel
1/4 teaspoon salt
1/4 teaspoon cracked black pepper
Directions
In a screw-top jar combine vinegar, oil, parsley, garlic, lemon peel, salt, and pepper. Cover and shake well.
Nutrition Facts (Nicoise Salad Sandwich)
Per serving: 367 kcal cal., 18 g fat (3 g sat. fat, 2 g polyunsaturated fat, 10 g monounsatured fat), 28 mg chol., 652 mg sodium, 26 g carb., 5 g fiber, 5 g sugar, 25 g pro.
Percent Daily Values are based on a 2,000 calorie diet