Pan Bagnat
Makes enough tuna for two 4”x 4” sandwiches
Ingredients
Tuna
- 1 (7.7 oz) jar of tuna packed in olive oil and drained
- 2 Tbsp red wine vinegar
- 3 Tbsp olive oil
- ¼ cup chopped fresh parsley
- ¼ cup chopped olives of choice
- Kosher salt and pepper to taste
To assemble*
- Ciabatta bread
- Thinly sliced cucumbers
- Thinly sliced radish
- Thinly sliced red onions soaked in ice water and patted dry
- Sliced hard boiled eggs
- Sliced tomatoes
- White anchovies if desired
- Fresh basil leaves
Instructions
- Begin by preparing the tuna. Mix tuna with vinegar, oil, parsley, and olives. Season to taste with salt and pepper. The tuna is meant to be overdressed for this sandwich.
- Cut ciabatta into two square pieces about 4”x 4”. Cut in half and hollow out a little bit of bread on each side. Lightly toast if desired.
- Assemble the sandwich by laying the tuna on the bottom. Add cucumber, radish, onions, eggs, tomatoes, anchovies and basil. Add the top of the bread, and press down gently.
- Tightly wrap the sandwich in plastic wrap, and refrigerate for at least 30 minutes, up to overnight. You can even weigh the sandwich down with something heavy in the fridge if you want it to be very pressed.
- This is the perfect sandwich to make ahead for a lunch date or day at the beach!
Video
Notes
*There isn’t really specific amounts for the toppings as you can add as much or as little as you’d like! This is more of a method recipe rather than a very specific one 🙂
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