• Ingredients: 27
  • Serves: 6

Salade niçoise sandwiches with pitted, black, brine-covered olives in processor or blender..

Ingredients

  • *Available at Italian markets and specialty foods stores. If unavailable, puree 1/2 cup pitted, black, brine-covered olives in processor or blender.

For cumin corn bread:

  • 3/4 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1 tbsp. sugar
  • 1 1/2 tsps. double-acting baking powder
  • 1/2 tsp. salt
  • 1 cup milk
  • 1 large egg, beaten lightly
  • 1 tbsp. unsalted butter, melted and cooled
  • 2 tsps. cuminseed

Dry Seasoning Rub:

  • 3 tbsps. coarsely ground pepper
  • 3 tbsps. dark brown sugar
  • 3 tbsps. paprika
  • 2 tbsps. salt
  • 1 tsp. cayenne pepper

Barbecue Mop:

Pork:

  • 12 soft hamburger buns with sesame seeds, warm

Berry Compote

  • 2 1-pint baskets strawberries, hulled and sliced
  • 3 tbsps. sugar
  • 2 tbsps. framboise liqueur or Grand Marnier
  • 2 1/2-pint baskets raspberries

For final assembly and decoration

  • Assorted nonpoisonous flowers

Berry compote

Directions

  1. Step 1 Combine all tuna, capers, mayonnaise and fresh lemon juice in medium bowl. Season with pepper. Cut each bread loaf crosswise into 3 pieces, then halve each piece lengthwise.

    For this step you will need

  2. Step 2 Pull out centers of bread pieces, leaving 1/2-inch-thick crusts. Spread olive paste on inside of each bread piece.
  3. Step 3 Cover olive paste with generous amount of arugula. Spread 1/2 cup tuna mixture onto each bottom piece of bread.

Nutrition information

Calories 618 Carbohydrates 80 g (27%)
Fat 16 g (24%) Protein 39 g (79%)
Saturated Fat 2 g (9%) Sodium 1,407 mg (59%)
Polyunsaturated Fat 3 g Fiber 8 g (32%)
Monounsaturated Fat 3 g Cholesterol 30 mg (10%)