High Street Baker SANDWICH Picnic Nicoise


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


  • 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.