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 mismax
Richardson, TX
on August 27, 2012
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Mu husband does not like tuna, yet he loved this sandwich. I also used a very high quality canned tuna rather than what you typically find at most grocery stores. Next time I will play around with ingredients and maybe add cucumbers, red bell and different types of olives.
By davidzuckerman_...
Medford, MA
on February 09, 2012
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According to my wife, this is one of her Top 10 meals. However, instead of canned tuna I use thin sliced, seared sashimi grade tuna. The texture and the taste is amazing.
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.
Read all 29 reviews