High Street Baker SANDWICH Picnic Nicoise

Ingredients

	Unit
Baguette a l' Ancienne	1
Tinned tuna	200g
Boiled eggs halved	4
Baby plum tomatoes	10
Pitted black olives	20
Mayonnaise	50g
Fresh Basil leaves	12
Large shallot	1
Dijon mustard	1/2 tsp
Olive oil	3 tbsp
Balsamic vinegar	1 tbsp
Salt and pepper	To season

Method

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.

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