Tuna Nicoise

My very fortunate daughter is visiting Paris for a third time and it brought back memories when we last visited there. We were in the beautiful city of Nice when I first tasted this sandwich. This is a classic sandwich which is commonly found on street carts in France.

For the Olive Vinaigrette:
1/2 cup pitted Nicoise Olives
2 anchovy fillets
3 Tablespoons red wine vinegar
2 Tablespoons water
1 Tablespoon Dijon mustard
1/3 cup extra-virgin olive oil
2 Tablespoon fresh flat-leaf parsley
salt and pepper to taste

For the Sandwich:
1/2 cucumber, thinly sliced
2 plum tomatoes, thinly sliced
2 hard boiled eggs, thinly sliced
1/2 red onion, thinly sliced
1 can albacore tuna fish

In a food processor, combine the olives, anchovies, vinegar, water, mustard and blend until smooth. Slowly add the oil and blend until emulsified. Add the parsley and pulse a few times to incorporate it. Add salt and pepper to taste.

Assembly the sandwich and top with the vinaigrette.

MY TIP: This sandwich tastes even better after it sits for a while and the flavors have a chance to mingle.

Croque Mansieur

Some of the best food I have ever eaten was in Paris. My daughter Jenny will be returning there in a couple of weeks and I reminded her that even on the streets of Paris she could find delicious food. This is a classic French sandwich which is found in cafes and on street carts and is considered one of their "fast foods". There are two versions of this sandwich--Croque (which means to crunch) Mansieur and Croque Madame.

For Croque Mansieur:

2 mini baguettes, sliced in half longways
2 tbs. butter, softened
2 tbs. dijon mustard
4 oz. thinly sliced cured ham
4 oz. gruyère cheese, grated
fresh thyme and tarragon
ground black pepper

For Croque Madame:

add
4 fried eggs, sunny-side up
4 tbs. bechemel sauce

Directions:
1. Turn on broiler in your oven. Butter each baguette half and broil until toasted to your liking (just a couple minutes max.). Remove from oven and let cool.
2. Spread mustard on each bread half, then place ham and then top with cheese. Add herbs and pepper, and broil again until cheese is melted and just browning.
3. For croque madame, top a fried egg onto each croque monsieur sandwich, and top with the bechemel.