Tuna nicoise roll
Photo by Annabel Langbein Media
The combo of canned tuna, mayo, spring onion and lemon is an old-time fave. Vamp it up with some capers and a splash of red wine vinegar and throw it into a loaf of French bread with salad fixings for a great pan bagna-style sandwich to share.
- Combine tuna, spring onion, mayonnaise, capers, vinegar, lemon zest, salt and pepper in a bowl.
- Split the bread in half lengthwise, leaving one long side attached as a hinge. Spread both sides with tapenade or pesto.
- Lay egg slices one half, top with tuna mixture and red peppers, if using. Tuck in a layer of lettuce or rocket leaves and finish with salt and pepper to serve.
More simple sandwich recipes from Annabel
From Essential Annabel Langbein (Annabel Langbein Media, $65), a compendium of Annabel’s best-ever savoury recipes and cooking tips. For more, visit annabel-langbein.com