1 Video | Photo: Pan Bagnat Recipe
Ingredients
- 1 tablespoon red wine vinegar
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons olive oil
- 1 baguette, approximately 16 to 18 inches long
- 12 ounces canned tuna packed in oil or water, drained and crumbled
- 1 small green pepper, sliced into rings
- 1 small red onion, sliced into rings
- 2 hard-boiled eggs, sliced
- 1 cup chopped kalamata olives
- 1 tomato, thinly sliced
Directions
In a small mixing bowl, whisk together the red wine vinegar, mustard, salt, and pepper. While continuing to whisk, gradually add the olive oil. Whisk until an emulsion forms. Set aside.
Slice the baguette horizontally into 2 pieces. Tear out some of the soft bread in the center of each side, making a slight well in the bread. Place the tuna, green pepper, red onion, hard-boiled eggs, olives, and tomato on the bottom side of the bread in that order. Drizzle the vinaigrette over the vegetables, top with the second piece of bread, and wrap tightly in plastic wrap. Let stand at room temperature for 2 hours before serving.
Cut into 4 sandwiches and serve.
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By emilyh_11883294
Charleston, SC
on May 27, 2011
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The way I made this with half again the amount of dressing and by adding a 3 inch squirt of anchovy paste and a half a shallot along with the garlic, it came out tasting yummy. Also to prevent the dressing from spilling over the sides, I would modify the layering and put the tomato lower down (maybe even at the bottom under the tuna and also put the egg slices lower. Make sure you increase the amount of dressing you put on because I thought, any less than what I put on might have been too dry and definitely less flavorful. Also I turned the sandwich over-- midway through the "sitting time" so the juices/dressing had time to marinate through the whole sandwich, not just the bottom half. For the pressing, I used waxed paper and the bag the french bread came in and used three wide band elastics, as was suggested earlier, to keep the sandwich together and the waxed paper in place.
By mshuler
on March 03, 2011
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My more authentic French version is similar, but better. Make the dressing with olive oil, red wine vinegar, finely minched shallot, crushed garlic and anchovies (omit dijon, salt, and red onion. Put dressing on both sides of the bread before assembling. I also include cucumber and basil, nicoise olives instead of kalmata, and red or yellow bell pepper instead of green. Also, place a little weight on top to press down while it is chilling. Good balance of carbs, protein and fat
By cecilialeffew_1...
San Diego, CA
on October 15, 2010
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I love this recipe. This is my third time to make this recipe and it turns out great every time. I use french bread because I don't think my young kids could chew a crusty bread very well and I just leave out the veggies for them. Even my husband agrees that this is a nice alternative to the traditional tuna sandwich (with mayo. This is a very easy recipe but just be prepared to spend quite a bit of time cutting the veggies and doing the other prep work.
Read all 27 reviews