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Niçoise Sandwiches p.39

Makes 4

4 ounces slim haricots verts, trimmed and halved
½ medium shallot, peeled and thinly sliced
4 (6x3½-inch) diagonally cut portions baguette or ciabatta
½ cup mayonnaise
2 teaspoons country Dijon mustard
2 teaspoons fresh lemon juice
¼ teaspoon kosher salt, plus more for sprinkling
¼ teaspoon ground black pepper, plus more for sprinkling
3 tablespoons extra-virgin olive oil
2 cups baby arugula
2 medium tomatoes, cut crosswise into ¼-inch-thick slices
2 hard-cooked eggs, peeled and thinly sliced
2 (5-ounce) cans wild-caught oil-packed albacore tuna, drained
4 tablespoons pitted Niçoise olives, halved lengthwise

1. Bring a medium pot of water to a boil over medium-high heat; add haricots verts and cook until crisp-tender, 2 to 3 minutes. Drain and transfer to an ice bath. Using a spider strainer, transfer haricots verts to a medium bowl. Add shallot; set aside.

2. Using a serrated knife, halve each baguette or ciabatta section lengthwise. Spread mayonnaise evenly over cut sides of each half.

3. In a small bowl, whisk together mustard, lemon juice, salt, and pepper; slowly whisk in olive oil until well combined.

4. In a medium bowl, toss arugula with 1 tablespoon mustard mixture. Add remaining mustard mixture to bowl with haricots verts and shallot, stirring until well combined.

Top bottom halves of bread with tomatoes; sprinkle with salt and pepper to taste. Top evenly with haricots verts and egg slices. Cover with chunks of tuna, followed by arugula and olives. Close sandwiches with top half of bread.

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