Tuna Nicoise Sandwiches with Quick Pickled Green Beans

Preheat oven to 450 degrees F. Slice baguettes in half horizontally lengthwise and place on a baking sheet.

Meanwhile, trim green beans and place in a small pot. Add water just to cover green beans, along with about a tablespoon of Kosher salt. Bring green beans to a boil, then drain immediately.

While green beans are cooking, bring water, vinegar, sugar, and 1 tsp of salt to a simmer in small pan. Stir to dissolve sugar and salt, then turn off heat immediately.

Place green beans in a small bowl and pour vinegar mixture over. Let sit while you prepare the rest of the sandwich.

Place baguettes in oven and let toast for a few minutes until barely browned. Remove from oven and set aside.

In a medium bowl, combine tuna, capers, onion, olives, tomatoes and eggs. Stir to combine.

In a small bowl, mix red wine vinegar, olive oil, tarragon, and salt and pepper to taste. Add vinaigrette to tuna mixture and adjust seasoning if necessary with salt and pepper.

Remove green beans from liquid after about 15 minutes and slice each in half lengthwise.

To assemble sandwiches, spread Dijon mustard on one half of the baguette and mayonnaise on the other to lightly coat. Divide tuna mixture to evenly cover two baguette halves. Top tuna with pickled green beans then top with the matching baguette half.

Slice each sandwich in half crosswise and serve.