Niçoise-style Sandwich
By OcadoLife
Published on 27 May 2026
“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 and servings
1 hrTotal time
8Servings
35 minsPrep time
25 minsCooking time
Ingredients
- 2 courgettes, thinly sliced lengthways
- 1 aubergine, thinly sliced lengthways
- 1 red pepper, cut into chunks
- 1 green pepper, cut into chunks
- 4 tbsp olive oil, plus a drizzle
- 1 garlic clove, grated
- ½ red chilli, deseeded and finely chopped
- 2 thyme sprigs, leaves picked and finely chopped
- 1 rosemary sprig, leaves picked and finely chopped
- 120g wild rocket
- 30g basil
- 60g parmesan, grated
- 1 anchovy fillet
- ½ lemon, juiced (reserve zest for grating over the veg)
- 60ml extra-virgin olive oil
- 220g yellowfin tuna steak
- 8 crusty rolls
Method
Step 1
Heat a griddle pan or barbecue over high heat. Toss the courgettes, aubergine and red and green peppers with 2 tbsp olive oil; season generously. Grill the vegetables in batches for a few mins on each side, until softened and charred. Transfer to a bowl and toss with another 2 tbsp olive oil, the garlic, chilli, thyme and rosemary. Set aside at room temperature to let the flavours mingle for at least 30 mins – or chill overnight if making ahead (bring to room temp before serving).Step 2
For the pistou, blitz the rocket and most of the basil in a food processor until chopped (add an ice cube to keep it green). Add the parmesan, anchovy and lemon juice; blitz until smooth. Stir in the extra-virgin olive oil, then season to taste. Set aside or chill until needed.Step 3
Heat a drizzle of olive oil in a non-stick pan. Season the tuna and sear over high heat for 30 secs on each side or until cooked to your liking, then remove to a plate to cool. Thinly slice with a sharp knife, about 6mm thick.Step 4
When you’re ready to assemble, stir the lemon zest through the marinated veg. Cut each roll in half and spread with pistou on both sides. Layer up with the veg and tuna, then top with the remaining basil. Leftover veg and pistou will keep in separate chilled airtight containers for 3 days.