Pan Bagnat (Provençal Tuna Sandwich)
This sandwich version of a Salad Nicoise, the Pan Bagnat, is the perfect make-ahead dish to pack along in your picnic basket. Set aside to infuse the oil for 5-10 minutes while you prepare the other components. (This could be done up to 12 hours ahead of time to really get a punch of taste into the oil.) Slice the bagu…
- 3 Tbsp olive oil
- 3 garlic cloves, (minced)
- ½ tsp salt
- ¼ tsp ground black pepper
- 1 16-18 inch French baguette
- 1 large tomato, (sliced)
- ¼ red onion, (sliced)
- ½ green pepper, (sliced)
- 1 (12 oz) can solid white tuna, (in water or oil)
- 2 hard boiled eggs, (peeled and sliced)
- 12-15 Kalamata olives, (halved)
- 2 oz anchovies ((optional))
- In a small bowl, mix together olive oil, minced garlic, salt, and pepper. Set aside to infuse the oil for 5-10 minutes while you prepare the other ingredients. (This could be done up to 12 hours ahead of time to really get a punch of flavor into the oil.)
- Slice the baguette length-wise, all the way through, creating two long halves.
- Drizzle the garlic infused olive oil over the two halves of the bread. Layer the tomato slices, red onions, and green pepper slices over one of the halves. Continue layering the tuna, sliced eggs, olives, and anchovies (if using).
- Top the sandwich with the second half of baguette. Press the sandwich firmly to help keep the ingredients in place and cut the baguette into four even pieces.
- The sandwich can be eaten immediately, but for the traditional, pressed version that is great for taking on picnics, wrap each piece tightly in plastic wrap and place it under some sort of weight (a cast iron pan, a can of tuna, a plate weighted down with some bags of beans). Press the sandwich for at least 30 minutes, or it can be refrigerated and pressed for up to 24 hours. The longer the sandwich sets, the more the flavors will infuse. Let the sandwich come to room temperature before serving.
Drizzle the garlic infused olive oil over the two halves of the bread. Layer the tomato slices, red onions, and green pepper slices over one of the halves. Continue layering the tuna, sliced eggs, olives, and anchovies (if using).
Top the sandwich with the second half of baguette. Press the sandwich firmly to help keep the ingredients in place and cut the baguette into four even pieces. The sandwich can be eaten immediately, but for the traditional, pressed version that is great for taking on picnics, wrap each piece tightly in plastic wrap and place it under some sort of weight (a cast iron pan, a can of tuna, a plate weighted down with some bags of beans).
Press the sandwich for at least 30 minutes, or it can be refrigerated and pressed for up to 24 hours. The longer the sandwich sets, the more the flavors will infuse.
Let the sandwich come to room temperature before serving.
