American
Molly Baz's Niçoise Sando With Smashed Eggs & Black Olive Mayo
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9 Reviews
Priya S.
March 10, 2023
this was great. i had some tinned fish i bought as a souvenir fr Portugal and this recipe did it justice. the supermarket didn't have fresh basil, so subbed in basil paste that u find in the produce section.
it's a keeper!
it's a keeper!
Tenni W.
August 21, 2021
THIS IS NOT A SANDO. STOP with the appropriation.
panaceus
December 14, 2021
I believe that by "sando" Molly meant the general "sandwich", not the Japanese version. Molly loves clipping words (cae sal, moz, morty-d, cukes etc), if you're familiar with her Bon Appetit videos.
ahncj
February 7, 2022
Chill. Even if she were inspired by the Japanese abbr., Sando just means... Sandwich. Which has its roots in European culture. By your logic the Japanese "appropriated" Western food first.
Vannes_Et_Sa_Femme
October 21, 2022
Thank you. It's so obnoxious how everyone calls a sandwich a sando.
Joy B.
August 12, 2021
Incredible sandwich. Also followed recipe exactly except I used a baguette. It ticks all my taste boxes. Can't wait to make it again.
Liz M.
August 9, 2021
Absolutely delicious! Made it exactly as written. I have 5 additional cans of tuna and I’ll make at least 5 more times in the next few weeks!
Thank you Molly Baz!
Thank you Molly Baz!
Sheila
August 7, 2021
This is a very elevated tuna sandwich that I highly recommend. I used a can of lovely tuna belly and agree with the header notes that it's worth splurging on the good stuff here as you can really appreciate both the flavor and texture.
Two small quibbles: If you truly mash your olive-cured olives into the mayo, you will end up with a brownish spread - delicious but not like the photo. The instructions are a bit confusing where you are first instructed to smash the eggs down on to the bread and then to put the tomato slices on the bottom - would that be underneath the previously smashed eggs? Minor quibbles. Delicious sandwich!
Two small quibbles: If you truly mash your olive-cured olives into the mayo, you will end up with a brownish spread - delicious but not like the photo. The instructions are a bit confusing where you are first instructed to smash the eggs down on to the bread and then to put the tomato slices on the bottom - would that be underneath the previously smashed eggs? Minor quibbles. Delicious sandwich!
Sheila
August 7, 2021
Re-reading the recipe, I see the olives were only to be smashed to remove the pits, then chopped, so the brown olive spread was my fault!
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