Nice Salad French Light Sandwich
A signature sandwich served continuously since the shop first opened, layered with assorted vegetables, anchovies, and tuna, and finished with French vinaigrette drizzled over potatoes.
Ingredients
French rye bread
1
olive oil
to taste
sliced boiled egg
37g
butter lettuce
17g
sliced tomato
20g
black olives
3g
anchovy
2g
tuna
12g
potato (boiled in water, peeled, seasoned with salt while hot, and drizzled with French vinaigrette)
30g
green beans (cooked in salted boiling water)
5g
vinaigrette
4g
Instructions
1
Preparation
Boil the potato in water, peel it, season with salt while hot, and drizzle with French vinaigrette made from white wine vinegar (50ml), olive oil (150ml), seedless mustard (7g) and salt, then let it absorb flavor.
2
Assembly
Cut the bread open, brush with olive oil, layer with butter lettuce, then stack all the ingredients, and place black olives on the very top.
