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Chopped Egg Salad Sandwiches Nicoise

sandwiches, eggs

5 hard-cooked eggs; chopped
1 tomato; halved, seeded and diced
2 tablespoons chopped pitted black olives
2 teaspoons capers
1 can (6-oz) white tuna; drained and flaked
1 cup cooked diced potato; about 1 large
2 tablespoons chopped fresh chives or green onion
1 tablespoon chopped fresh tarragon; OR
1/2 teaspoon dried tarragon
1 tablespoon chopped fresh basil or parsley
----DRESSING----
1/3 cup mayonnaise
1 teaspoon Dijon mustard
1/4 teaspoon anchovy paste (optional)
1/4 teaspoon pepper
salt, to taste
8 slices cracked wheat bread
4 large leaves Romaine lettuce

In a large bowl, gently combine eggs with tomato, olives, capers, tuna, potatoes, chives, tarragon and basil. For the dressing: in a small bowl, combine mayonnaise with mustard, anchovy paste and pepper. Gently stir into egg mixture. Add salt to taste, if necessary. Divide egg mixture between 4 slices of bread; spread evenly. Top with lettuce leaves and 4 remaining slices of bread. Cut each sandwich in half diagonally.

Contributor: Meals in Minutes - Canadian Living

Yield: 4 servings

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