Niçoise-style Sandwich
“This Niçoise-style Sandwich is my take on a French pan bagnat – a colourful, sun-soaked sandwich with bold Provençal flavours,” says Emily Roux, Michelin-starred chef and co-owner of restaurant Caractère. “Vegetables absorb so much more flavour when they’re hot – and they taste even better the next day, so don’t hesitate to prep in advance. The anchovy-spiked pistou adds character.” Allow extra time for marinating.
- Time: 60 min
- Servings: 8
Source: ocado.com
Ingredients
- courgettes, thinly sliced lengthways
- aubergine, thinly sliced lengthways
- red pepper, cut into chunks
- green pepper, cut into chunks
- olive oil, plus a drizzle
- garlic clove, grated
- red chilli, deseeded and finely chopped
- thyme sprigs, leaves picked and finely chopped
- rosemary sprig, leaves picked and finely chopped
- wild rocket
- basil
- parmesan, grated
- anchovy fillet
- lemon, juiced
- extra-virgin olive oil
- yellowfin tuna steak
- crusty rolls