A fun new take on the classic salad, this nicoise sandwich is packed with fresh flavors and plenty of crunch!
“I received free samples of Sabra Spreads mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time.”
Can you think of a more polarizing food than mayonnaise? Maybe beets? And I suppose sardines would be up there too. But hands down, I can’t think of another food more people love-hate than mayonnaise.
Here in the south, we’re big mayo lovers. Basically we turn into Marshall’s mom with a tub of Duke’s in the kitchen.
Personally, I love condiments – just ask my refrigerator door. But after going on a field trip to a mayonnaise processing plant for a food science class field trip back in the day, I’m a little weirded out by it. Every time I open a jar I can’t help but flashback to the sight of mayonnaise dripping from pipes on the ceiling….where’s the shuttering emoji when you need it? I can look past it to make a good heirloom tomato and mayo sandwich in the summer, but that’s about it.
That’s why I was so excited to find out about Sabra’s new sandwich spreads, a rich and creamy spread that, well, isn’t mayo. Made with a blend of chickpeas, tahini and other flavors, it’s essentially a thinner, more spreadable hummus. It’s got the same creaminess as mayo but with less fat and a healthier source of fat – calcium and vitamin E rich tahini. Because the spread is made with blended chickpeas, it also packs a nice dose of fiber. Plus, it comes in a super convenient squeeze tube!
For this recipe, Sabra sent me thee of their flavors – sea salt and cracked black pepper, garlic and herb and honey mustard. I taste tested all three and they were awesome! My favorite was the sea salt and cracked black pepper, which I used in this recipe. Here’s a few more sandwich ideas using Sabra’s spreads:
Sea Salt and Cracked Black Pepper:
- Deli chicken + sun dried tomatoes + Kalamata olives + arugula + cucumber
- Grilled eggplant + red onion + cucumber + tomato
- Roasted cauliflower slices + garlic sautéed spinach
- Smoked trout + green apple + arugula
- Tempeh bacon + avocado + radish + tomato + red onion
- Roasted beef + pickles + arugula
Herb and Garlic:
- Tomato + bacon + lettuce
- Grilled portobello + lettuce + red onion + tomato + provolone
- Roasted sweet potato slices + Havarti + spinach
This sandwich is a take on one of my favorite salads, the classic French nicoise. It’s packed with omega 3 fats from canned wild salmon and packs plenty of crunch from crisp-tender blanched haricot verts and sliced radishes. The sea salt and cracked black pepper Sabra sandwich spread added just the right amount of creaminess, but the herb and garlic would be great here too!
Learn more about Sabra:
Author: Rachael Hartley, RD, LD, CDE, CLT
Serves: Serves 4
- 1 14-ounce can wild salmon, drained
- 1/4 cup finely minced shallot or red onion
- 2 tablespoons parsley
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon lemon juice
- 8 slices bread, toasted if desired
- 1 tomato, sliced
- 2 hard boiled eggs, peeled and sliced
- 2 radishes, very thinly sliced
- 1 cup haricot verts, blanched in boiling water for 3 minutes
- Sabra sea salt and black pepper spread
- In a medium bowl, mix together salmon,red onion, parsley, olive oil and lemon juice until combined. Season with salt and black pepper.
- Top 4 slices of bread with sliced tomato, hard boiled egg slices, radish slices. Top with a scoop of salmon salad. Add haricot verts on top of the salmon. Squeeze desired amount of Sabra spread over the green beans and top with remaining slice of bread before serving.