High Street Baker SANDWICH Picnic Nicoise



  • Sweat 1 large shallot in 3 tbsp of olive oil until soft, add 1 tbsp of balsamic vinegar & ½ tsp of Dijon mustard, season with salt &pepper.
  • Allow to cool completely.
  • Cut Baguette a L’Ancienne in half horizontally, brush the inside of the lid with 2-3 tbsp dressing.
  • Spread the bottom half of the bread with the mayonnaise.
  • Layer the tuna over the base.
  • Top the tuna with the tomatoes & olives.
  • Finish with the soft boiled egg halves & fresh basil leaves.
  • Replace the lid & allow the sandwich to rest before cutting.