Your summer picnic just got a major veggie upgrade. This plant-powered riff on the classic Niçoise French sandwich cranks up the flavor volume with a stunning herbaceous dressing that permeates the fresh, crunchy veggies and creamy beans. Pick out a ciabatta loaf that’s shaped like the iconic “slipper” in order to get the full pressed-sandwich effect.
1 medium-size red bell pepper, halved lengthwise
4 ounces haricot verts (French green beans), trimmed
1 cup thinly sliced fennel bulb (about 1 small bulb)
1/2 cup thinly sliced red onion (from 1 small onion)
1/4 cup Nioise olives (about 11), chopped
Added sugars 0g
Calcium 9% DV
Potassium 9% DV
How to Make It
Broil bell pepper halves on an aluminum foil-lined baking sheet 6 inches from heat, until peppers look blistered, 8 to 10 minutes. Transfer to a bowl, and cover with plastic wrap; let stand until softened, about 10 minutes. Remove and discard plastic wrap. Remove and discard skin, stem, and seeds from bell pepper. Thinly slice flesh; set aside.
Bring a large saucepan of water to a boil. Add haricot verts, and cook until bright green and al dente, about 2 to 3 minutes. Drain and place in an ice bath; let stand 10 minutes until chilled. Drain; cut diagonally into 1 1/2-inch pieces.
Stir together capers, parsley, chives, vinegar, tarragon, mustard, salt, black pepper, and garlic in a medium bowl. Slowly drizzle in oil in a steady stream, whisking constantly, until thoroughly combined. Brush 2 tablespoons of the dressing on cut side of top half of ciabatta.
Place 1 cup of the beans in a medium bowl; coarsely mash. Stir in 2 teaspoons of the dressing and remaining 1 cup beans until combined. Spread bean mixture on bottom half of ciabatta.
Toss together roasted red pepper slices, haricot verts, fennel, onion, olives, and remaining 2 tablespoons dressing in a medium bowl. Top bean mixture with vegetable mixture and top half of ciabatta. Wrap sandwich tightly in plastic wrap, and then again in aluminum foil. Place on a baking sheet, and place another baking sheet on top. Place a heavy skillet on top baking sheet, and press gently to flatten. Chill at least 1 hour, up to overnight before serving.
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