i’m just going to get right into this sandwich. it’s not a novel sandwich to the internet, and recipe makers i’m sure. but i know my way around a tuna salad, and had never had/made one like this. it all started out a few weekends ago with an episode of the barefoot contessa where she was making a mozzarella pan bagnat (she essentially swapped out the tuna for fresh mozzarella and basil) while amesy napped. frank came home and i was literally salivating as i was telling him about this sandwich. but mostly, i was excited at the prospect of the vinaigrette she made. not only was it wonderful with a mozzarella iteration, but i kept thinking how delicious it would be in so many applications - especially in a beach-y/picnic-y sandwich situation. so, in a nutshell, that’s where this sandwich began.

this tuna salad is mashup of all the great ones i’ve had over the years. in new york, the most prevalent tuna salad you can get is a basic deli version with a ton of mayo. but here in los angeles, i’ve found tuna salad to incorporate all kinds of ingredients, and take on various flavor profiles aside from the gloppy one i had grown up with. there have been ones made with balsamic vinegar, sliced grapes, herbs, and toasted almonds. or another with sliced apples and kalamata olives. this recipe here is mashup of all the tuna salads i’ve come to know and love, all in one serving. so, if you’re a tuna fan i think you’ll love this recipe as much as i do. and if you’re not a tuna lover (like frank), stay for the vinaigrette, and do yourself a favor by making it, and pouring it over all the things!

there are a bunch of components here, but a lot of them can be prepared ahead of time. the sliced veg can be cut a day or 2 ahead of time and stored in the fridge. same goes for the vinaigrette, which can stay in fridge for up to 2 weeks. and the tuna salad is actually more flavorful if you make it the day before. and since the weather is officially warm and even hot in some places, i thought this would be the perfect sammie for a beach day, or an afternoon at the park. i just wrapped them with a bit of parchment, stuffed them in a lidded container, and was ready to go. nothing better than a breezy sandwich for the beginnings of the summer season ✌🏼

hope you enjoy the recipes, even if you’re just making the vinaigrette! xo


  • if you’re vegan, i could see this vinaigrette going wonderfully into a chopped/smashed chickpea mix, or perhaps another white bean of choice.

  • a gluten free boule or baguette would ideal here. there is quite a bit of runny bits (thanks to the vinaigrette), and a basic sandwich bread mostly likely won’t hold up.

print the recipe!

| makes 4-6 sandwiches |

vinaigrette (adapted from ina garten)

  • 3 tablespoons minced shallots (roughly 1 large shallot or 2 small)

  • 1 large garlic clove, grated over a microplane (or minced)

  • 1 1/2 tablespoons red wine vinegar

  • 1 tablespoon good balsamic vinegar

  • 2 teaspoons dijon mustard

  • 1/2 cup extra virgin olive oil

  • 1/4 cup chopped kalamata olives

  • 1 tablespoon drained capers

  • fine salt & fresh ground pepper

niçoise sandwich

  • gluten-free boule, or baguette (or bread of choice)

  • two 5-ounce cans wild-caught tuna

  • 1/4 cup toasted sliced almonds

  • 2-3 tablespoons avocado mayonaise (optional)

  • 2 sprigs thyme, leaves chopped

  • 1/4-1/3 cup vinaigrette

  • fine salt & fresh pepper

extra sandwich fixings

  • peeled cucumber slices

  • thinly sliced tomatoes

  • baby arugula

  • thinly sliced red onion


  1. make the vinaigrette. in medium-sized bowl, whisk together the shallots, garlic, vinegars, and dijon. drizzle in the olive oil whisking briskly until emulsified. stir in the olives and capers, and season with salt & pepper. set aside.

  2. assemble the sandwiches. in a large bowl, chop the tuna with the back of a sturdy fork. mix in the almonds, mayo (if using), and thyme. add 1/4 cup of the vinaigrette, if tuna is still looking dry, add the remaining vinaigrette. taste and season with more salt & pepper if needed.

  3. slice the bread lengthwise. scoop out the doughy parts of the bread making room for all your ingredients. top one half with arugula and a good drizzle of vinaigrette, making sure to scoop some of the solids at the bottom (olives, shallots, capers, etc.) . spoon a good portion of the tuna over top. then top with sliced tomato, red onion, and cucumber. drizzle the other half of the bread with more vinaigrette. let the sandwiches sit for 30 minutes-1 hour, letting the all the flavors to blend.

  4. serve immediately, or wrap in parchment for a picnic or beach day :) (pro-tip: serve with salty potato chips and dill pickles 👍🏼)

similar recipes:

apple-arugula grilled cheese w/ crispy red onions

apple-arugula grilled cheese w/ crispy red onions

cilantro-hemp salad on tahini yogurt toast

cilantro-hemp salad on tahini yogurt toast

spicy sweet potato sandwiches

spicy sweet potato sandwiches

Avocado Club Sandwich w/ Marinated Portobello Mushrooms by Lindsey | Dolly and Oatmeal

i sit here not really knowing what to say but bursting with thoughts and feelings about the past couple of weeks.  i don't really talk much about my political views here or over on social, but i guess if you follow me on twitter then you know where my views lay. i understand we may have a difference of opinion, we all may not agree on the issues, and that's totally cool, but i hope that we can all respect and listen to one another.  we are better than the twitter wars, than the cheap shots and those we disagree with through the screens of our devices. and we are certainly better than banning a group of people entrance into our country based on what religion they subscribe to.      

in an effort to cast these gloomy times aside for a moment i put together a little list of things that are making me happy these days.  i hope they can offer you some form of sunshine as well:

  1. a DIY face mask (from one of the best babes out there) that leaves me feeling loved and cared for
  2. pups and our little pup at daycare (he's on the left)
  3. this book, this book, this book, aaaand this one!
  4. hopefully this year will be a bit more harmonious
  5. this instagram account inspires in every way
  6. what i'm snacking on lately. so good!
  7. what i'm sipping on lately :)
  8. spotted these out in LA a few weeks ago and loving their funkiness 

and last but not least, this rainbow, multi-hued, multi-textural sandwich from mckel's inspiring and nourishing book, nutrition stripped! i've been following mckel's blog for quite a while for nutritional tips, high-vibe recipes, and general advice on well being!  her recipes are bright, uncomplicated, and loaded with information about the ingredients.  her book is just the same, but with added detail about how to stock your pantry and how to food prep for the week (something i always struggle with!).  i received this book back in september when i was super duper pregnant.  i remember sitting there meticulously dog-earring all the recipes i wanted to make. and this avo and mushroom sandwich was on top of the list.  i don't often reach for mushrooms, let alone portobello mushrooms.  but the notion of making a veg-heavy sandwich with everything happening these past few weeks was necessary - gimme those carbs!  i swapped some crunchy winter-friendly ingredients in for the summer ones, and added my favorite, favorite ingredient these days this almond milk-based cream cheese.  it's a tasty sandwich that's deliciously messy in all the ways a good sandwich is, plus the marinated portobello recipe makes extra which is great for lunch bowls throughout the week :)  also, you can follow the link here to sign up for mckel's free ebook on how to live a healthier 2017!

to nourished minds, hearts, bellies, and souls! xo

Avocado Club Sandwich w/ Marinated Portobello Mushrooms

i swapped the tomatoes for thinly sliced beets (i used a mandolin to get them super thin), and the radish for shredded carrots.  and in lieu of mustard i used kite hill almond milk cream cheese.

recipe from Nutrition Stripped by McKel Hill

| serves 2 |

  • 4 portobello mushroom caps
  • 1/4 cup balsamic vinegar
  • 2 tablespoons olive oil
  • 2 tablespoons (gluten free) tamari
  • 1 tablespoon pure maple syrup
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh rosemary
  • sea salt
  • 1 avocado
  • 2 slices gluten free bread (or mckel's grain free gluten free bread)


  • sliced heirloom tomato
  • sliced radishes
  • butter leaf lettuce or arugula
  • dijon mustard
  • pea shoots or sprouts
  • freshly ground black pepper


  1. using a mandolin or knife, thinly slice (less than 1/4-inch) the portobello mushrooms.  in a deep baking dish, combine the vinegar, oil, tamari, maple syrup, garlic, thyme, rosemary, and a pinch of salt.  whisk to combine.
  2. gently arrange the mushroom sliced flat in the baking dish to absorb the marinade.  cover and store in the fridge for 2 hours.  remove and stir, flipping the mushrooms over to ensure all the liquid is being evenly absorbed, then re-cover and refrigerate for at least 8 hours. the mushrooms may be stored in an airtight container in the refrigerator for up to 5 days.
  3. to serve, mash 1/4 to 1/2 avocado on each bread slice, add a pinch of salt, then evenly layer the marinated mushrooms. top with desired garnishes. 

similar recipes:

avocado asparagus sandwich

avocado asparagus sandwich

miso-tahini avocado toast w/ black sesame gomasio

miso-tahini avocado toast w/ black sesame gomasio

spicy sweet potato chip & avocado sammie 

spicy sweet potato chip & avocado sammie 

spicy sweet potato chip + avocado sammie by Lindsey | Dolly and Oatmeal

hey all!  hope you all had a lovely new year's celebration, whether you hunkered down at home or partied the last of 2014 away.  frank and i enjoyed a quiet one at home, as he's been traveling throughout the holidays for work, and was setting off the next day for another trip.  while our last hours of 2014 were quiet and without 2015 hats or glasses, confetti, or champagne, we set out to make a special meal together including a mole sauce that's been our list to make since before we got married and this cake!  i've had a few recipes and half written grocery lists for months and months, but the one we decided to go with was kelsey's oaxacan black mole.  it took just about all day to make it, as there are a series of steps that included toasting, soaking, blending, reducing, and blending some more.  we had laughs and blunders, and mole that splattered on just about everything in our kitchen, but in the end we enjoyed some killer enchiladas (and enough leftover sauce to last us the year!).  so, thank you, kelsey!

the 1st of january often marks the day that people start new diets, resolve to lose weight, or exercise more, etc., etc.  but this year i'm trying to take the pressure off all of those green salads and smoothies, and offer a not-bad-for-you, baked sweet potato chip sandwich..?  there was a lunch spot near us that offered a sweet PLAT sandwich (sweet potato, lettuce, avocado, and tomato) that was kind of insane; and ever since it closed, and i saw this sandwich, i knew making some variation of it was in my near future.  and ever since making ashley's special sauce (from her new book!) over christmas break, i knew that needed to make an appearance in this sandwich as well.  so, if you're a fan of sweet potato fries, sandwiches, spicy sauce, avo, and some greens for good measure, then i've got you covered! here's to a happy 2015, all! xo

spicy sweet potato chip + avocado sammie (v + gf)

i like cutting these potato slices quite thin, as i prefer a crunchier sandwich.  however, if you prefer a softer chip, slice the potatoes to 1/4-inch thickness - you may have to adjust the cooking time as well.  

| makes 2 sandwiches |

  • 1 large sweet potato, sliced lengthwise to about 1/8-inch thickness
  • 1 1/2 tablespoons olive oil
  • large grain sea salt + fresh ground pepper
  • 1/2 teaspoon mild paprika
  • 1 ripe avocado, sliced
  • 1 small red onion, thinly sliced
  • micro greens, sprouts, small lettuce, etc.
  • 4 slices favorite gluten-free bread (or 2 rolls), toasted

spicy special sauce 

i slightly adapted ashley's recipe, and added sriracha for spice.  i also divided the recipe in half since the recipe is for 2 sandwiches.  (i actually wish i had made the full portion of sauce, and refrigerated the rest for another time!)

| adapted from Date Night In by Ashley Rodriguez|

  • 1 teaspoon good dijon mustard
  • 2 1/2 tablespoons mayonaise or vegenaise
  • 1 small garlic clove, minced
  • 1 tablespoon ketchup
  • 1 teaspoon sriracha
  • 1/4 teaspoon maple syrup


spicy special sauce

  • whisk all ingredients together in a small mixing bowl; cover tightly with plastic wrap and refrigerate for at 1 hour or up to 1 week

sweet potato chips

  • preheat oven to 375° and line a baking sheet with parchment paper.  set aside
  • mix sliced sweet potatoes, oil, paprika, a couple pinches of salt, and a few grinds of pepper, until potatoes are evenly coated.  spread potatoes in a single layer, do not overlap or overcrowd.  bake for 15 minutes, then flip each potato over and bake for an additional 15 minutes.  at this point some potatoes might be crisp; if so, remove from baking sheet and transfer to a large platter or plate.  continue this process until potatoes are lightly browned and crisp.  let potatoes cool in a single layer. (placing them on top of one another while still hot will result in a soggy chip.)

assemble the sammie!

  • remove spicy sauce from fridge and spread a good amount on both sides of the bread.  add onion, avocado, chips, and micro greens, top with remaining slice of bread

chow down and enjoy!