Recipes|Featured Main
Pan Bagnat
Difficulty Level: Easy
-
Prep Time:30 Minutes
-
Yield:4 Servings
Ingredients
- 1 loaf rustic French bread or 1 large baguette
- 2 (6 ounces) cans tuna packed in olive oil, un-drained
- 2 ripe Roma tomatoes, diced (or 1/3 cup sun-dried or roasted tomatoes)
- ⅔ cup pitted, brine-cured green and/or black olives, coarsely chopped
- 1 small red onion, thinly sliced
- 1 ½ tablespoons red wine vinegar
- ½ cup fresh basil leaves, torn by hand
- 2 hard-boiled eggs, sliced
- Salt and freshly ground black pepper
- 1 loaf rustic French bread or 1 large baguette
- 2 (170.1g) cans tuna packed in olive oil, un-drained
- 2 ripe Roma tomatoes, diced (or 1/3 cup sun-dried or roasted tomatoes)
- 157.73ml pitted, brine-cured green and/or black olives, coarsely chopped
- 1 small red onion, thinly sliced
- 19.17g red wine vinegar
- 118.29ml fresh basil leaves, torn by hand
- 2 hard-boiled eggs, sliced
- Salt and freshly ground black pepper
A specialty of Nice, France the Pan Bagnat is like a niçoise salad enclosed in a beautiful French loaf. Make it in the morning or night before to pack for an elegant yet simple lunch or picnic.
Preparation
STEP 1
Slice bread in half lengthwise. Pull some bread out of center to hollow out loaf.
STEP 2
In a mixing bowl, combine tuna, tomatoes, olives, onion and vinegar. Season to taste with salt and pepper.
STEP 3
Spoon into bottom half of bread. Top with basil and egg. Wrap tightly in plastic.
STEP 4
Place on a cookie sheet. If using a baguette, slice in half, wrap halves separately and place side by side. Top with another baking pan and top with cans. Press for at least 20 minutes or refrigerate overnight for best flavor.
STEP 5
Unwrap, cut and serve.
Options
Make crumbs with leftover bread - pulse in a food processor, then freeze in a zip-top plastic bag until ready to use.