Pan Bagnat

Hey, it’s a thing I’m not positive how to pronounce, based on another thing I can’t pronounce! This sandwich is pretty much a salad niçoise, minus the lettuce and plus bread. I’m pro carb-y things, so it’s a good change.

Yay Sandwich!

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 (left this out, don’t like ’em)
  • 1 small red onion, sliced into rings
  • 2 hard-boiled eggs, sliced
  • 1 cup chopped kalamata olives
  • 1 tomato, thinly sliced (chopped up a bunch of tiny yellow ones, as that’s what I had)

In a small bowl, whisk together the vinegar, mustard, salt, and pepper. While still whisking, slowly pour in the olive oil and continue to whisk until combined.

Cut the bread horizontally in two, and pull out most of the middle of the loaf.

Layer the tuna, pepper, onion, eggs, olives, and tomato on the bottom slice of bread, in that order. Stir the oil/vinegar mixture back together, if it has separated, and drizzle over the sandwich.

Put the top of the bread back on, and wrap tightly with saran wrap.

Let sit at room temperature for 2 hours, then cut into individual portions.

I quite liked this! The stuff-to-bread ratio makes this a bit messy to eat, but the flavors are great.

Pan Bagnat

From Food Network.

  • 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

In a small bowl, whisk together the vinegar, mustard, salt, and pepper. While still whisking, slowly pour in the olive oil and continue to whisk until combined.

Cut the bread horizontally in two, and pull out most of the middle of the loaf. Layer the tuna, pepper, onion, eggs, olives, and tomato on the bottom slice of bread, in that order.

Stir the oil/vinegar mixture back together, if it has separated, and drizzle over the sandwich. Put the top of the bread back on, and wrap tightly with saran wrap. Let sit at room temperature for 2 hours, then unwrap and cut into individual portions.

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About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. I write a food blog and a blog about life, wide open spaces, and museum work. Nice to meet you!
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