Yield: 4 to 6 servings

Prep time: 40 minutes + chill time

Cook time: 20 minutes

This twist on the classic Niçoise pressed sandwich is the perfect dish for an alfresco meal in the summer sun. Think of it as a salad disguised as a sandwich. It needs to be assembled and left to chill to let all the rich flavours mingle, so it’s a great make-ahead option for any outdoor entertaining: simply slice and serve when ready.

Ingredients

  • 1 tsp smoked paprika
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • 1 lb skinless and boneless salmon fillet, cut into 2 pieces
  • Kosher salt and freshly ground black pepper, to taste
  • ¼ cup olive oil
  • ⅓ cup sherry vinegar
  • 1 tsp liquid honey
  • 1 shallot, thinly sliced
  • 1 tbsp capers, drained and rinsed
  • 2 tbsp grapeseed oil or refined coconut oil
  • 3 large eggs, at room temperature
  • 2 oil-packed anchovy fillets, finely chopped
  • 1 garlic clove, minced
  • 1 tsp finely grated lemon zest
  • 2 tbsp whole-grain mustard
  • ¼ cup mayonnaise
  • 1 round sourdough boule or ciabatta loaf (about 12 inches in length), cut in half lengthwise
  • ½ English cucumber, thinly sliced
  • 6 radishes, thinly sliced
  • ⅓ cup Niçoise olives, pitted and halved
  • ⅓ cup drained Peppadew peppers or roasted red pepper, sliced
  • 10 to 15 large basil leaves
  • 2 medium tomatoes, sliced
  • 2 cups baby arugula
Salmon Pan Bagnat
Photo by Mark Gibbon

Method

In a small bowl, whisk together paprika, cumin and coriander. Generously season salmon fillets with salt and pepper before rubbing all over with seasoning mixture. Set aside.

In a small bowl, whisk together olive oil, vinegar, honey, shallot and capers. Set aside.

In a large frying pan or cast iron skillet, heat grapeseed oil over medium-high heat until just starting to smoke. Add salmon, skin side down, and immediately turn heat down to medium. Let salmon sear until a golden-brown crust forms (about 2 minutes). Flip fillets and sear other side until fish is almost cooked through (it should register 120°F on an instant-read thermometer). Remove pan from heat and pour vinaigrette around salmon. Take care as it will bubble and sputter. Set pan aside while preparing remaining ingredients.

To cook hard-boiled eggs, fill a small saucepan with water and bring just to a boil over medium-high heat. Add in eggs and cook for 8 to 9 minutes, depending on how firm you like your yolk. Immediately drain saucepan and fill with ice and cold water, letting eggs cool for 5 minutes. Peel, cut each egg in half and set aside.

Using a fork, mash together anchovy fillets, garlic and lemon zest in a small bowl until well mixed. Stir in mustard and mayonnaise until mixture is thoroughly combined. Set aside.

Scoop out some of the inside of each bread half, and spread the inside of each half generously with anchovy mayonnaise. Working with bottom half of bread, start to layer cucumber, radishes, olives, eggs, peppers, basil and tomato. Using a fork, flake and smash salmon, combining it with vinaigrette in the pan. Spoon salmon over tomatoes before covering with arugula. Cap off with top half of bread and wrap sandwich up tightly in plastic wrap or parchment paper. Place sandwich on a plate or rimmed baking tray and place a large cast iron skillet on top to weigh it down. Refrigerate for at least 2 hours or overnight. Unwrap, slice and serve.

Chef’s Tip

You’ll know the salmon is perfectly crispy and ready to flip when it releases easily from the pan without sticking.

Lawren Moneta

Lawren Moneta