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Print RecipeA play on the classic Provençal pan bagnat ("bathed bread"), this delicious open-faced salmon sandwich packs a punch with canned smoked sockeye salmon. Featuring crusty French bread, salty anchovies, olives, and the tang of pickled peppers, this Niçoise sandwich is ideal to enjoy with friends around the table or on an outdoor adventure.
Open-Faced Salmon Niçoise Sandwich
PREP TIME: 10 minutesTOTAL TIME: 10 minutes
Ingredients
- 1-2 anchovy fillets (finely chopped)
- 1 tablespoon mayonnaise
- 12 tablespoon sweet onion mustard
- 1 teaspoon garlic sauce or 1 garlic clove (pressed)
- 3 green or black olives (pitted and sliced)
- 3-4 Peppadew peppers in brine
- 1 6-ounce can Vital Choice Smoked Sockeye Salmon
- 1 baguette or crusty French bread
Instructions
- Finely chop anchovy fillets then mix thoroughly with mayonnaise, mustard, and garlic sauce or garlic clove.
- Dice olives and peppadew peppers into desired size. Set aside.
- Slice baguette in half lengthwise and spread each side generously with the anchovy mayonnaise mixture.
- Spoon smoked salmon onto each half of the baguette. Sprinkle on olives and peppers to taste and serve.
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