• 400 g green beans
  • 1 red onion
  • 2 truss tomatoes
  • 4 tbsp black olives
  • 2 cans of tuna in oil (175 g each)
  • 1 can of anchovies (40 g, optional)
  • 8 slices of rustic bread
  • 4 hard-boiled eggs

Dressing ingredients

  • ½ lemon
  • ½ clove of garlic
  • 3 tbsp extra virgin olive oil
  • 2 tsp Dijon mustard
  • 4 tbsp mayonnaise

Author of this recipe

Love My Salad

Love My Salad

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Welcome to our salad community. 'Love My Salad' is a global movement devoted to sharing knowledge and inspiration about vegetables and salads. We are a platform... Read more

We’ve all heard of Salade Nicoise, but what’s a Sandwich Nicoise? Well, it’s a fabulous lunch option because it’s a salad between two slices of toast – or it works well with crispy bread too.

Total votes: 287


Slice the green beans diagonally (into long diamond shapes) of approx. 4 cm in length. When the water is boiling, add the beans. Add salt to taste and boil them for approx. 7 min. until just cooked. Rinse them under the cold tap to cool and place them into a bowl.

In the meantime, finely chop the onion and cut the tomato into wedges. Drain the olives, tuna and anchovies. Add them to the green beans and stir together.

Toast the bread until golden brown. Squeeze the lemon. Crush the garlic above the olive oil, add the mustard and season to taste with salt and pepper and lemon juice. Drizzle the dressing over the salad.

Cut the eggs into slices. Spread the mayonnaise onto the toast and then divide the salad over 4 of the slices and garnish with the egg. Complete each sandwich by placing another slice of toast on top.

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