I can’t believe July 4th has already come and gone. Why does winter last forever, but summer flies by? I’m spending this week in Michigan and will be cooking and sharing from my cabin kitchen. So, this issue isn’t filled with perfectly curated kitchen pictures; it’s just me in my cabin, making a glorious mess. It’s a great time to recipe test a few summer dishes, so that’s what I’ve been up to this week.

I have long loved Niçoise Salad and have served it in every form, from the classic to a Whole30 version using crispy sweet potatoes. The classic elements of a Niçoise salad are tuna, boiled potatoes, French green beans, olives, and tomatoes, served with a vinaigrette. I occasionally like to switch it up with salmon or shrimp, but the classic is a spectacular jumping off point for true deliciousness. This week I was inspired to transform it into a sandwich with all the elements of the salad, served on a toasted baguette.

My Summer Niçoise Salad Sandwich is a complete meal! It’s perfect for a picnic, as it gets even better while it sits in the baguette and the flavors meld. I made my own with toasted gluten-free Canyon Bread, so I need to mention that gluten bread doesn’t hold up as well, especially for picnics or when taking it to go. But if you’re eating gluten, a baguette is ideal. Roy’s review: “That’s quite a sandwich!” We will debut it on the blog soon, but in the meantime, we wanted to give you a sneak peek and a chance to try it even sooner!

When I’m cooking at the cabin early in the week, I often ask my neighbors, Tim and Jim, to be my taste testers. As you can imagine, they’re always happy to try one of my new dishes. Here was their reaction:

If I have a difficult day, shutting out the world and joyfully creating a fantastic sandwich inevitably elevates my mood, and when my favorite eaters rave, that’s even better. What you add to your version will totally depend on you. Have fun and experiment! I added extra anchovies to the Creamy Chive Citrus Dressing and made a little potato salad with tiny boiled potatoes coated with the dressing. It was downright delicious.

There’s a bit of finesse to making a magnificent sandwich like this, because there’s a lot happening at once. But it truly is a masterpiece, and once you make it you’ll want to make it again and again, because it’s spectacular. Teri Tip: creating a delicious meal always begins with finding the best ingredients, so it’s essential to use super high-quality tuna, and it absolutely must be packed in olive oil. Once you try it, you may never go back.

It is truly my idea of fun to try my own spin on a classic dish. I can imagine so many potential ways to adapt this one, including using potato chips rather than the usual boiled potatoes for the Niçoise. Try it and let me know how it goes!

For the Sandwich:

• Creamy Chive Citrus Dressing
• Kosher salt
• ¼ pound French green beans
• 1/2 pound (or more) baby potatoes
• 2 large eggs
• 1 French baguette
• 1-2 cans high quality tuna packed in olive oil
• Roma tomatoes, sliced
• Pitted black olives
• Arugula
• Marinated Red Onions
• Freshly ground black pepper