Pan Bagna
- Ready In:
- 55mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 4 small French baguettes (individual rolls)
- 29.58 ml olive oil
- 2 clove garlic, bruised
- 36.97 ml red wine vinegar
- 1 medium red onion, sliced thin
- 8 chopped pitted ripe olives
- 2 medium tomatoes, sliced
- 184.27 g tuna, packed in water,drained
- 59.16 ml fresh basil or 59.16 ml parsley
directions
- Tear off plastic wrap large enough to enclose sandwich.
- Sprinkle bread (halved) with olive oil; then rub with garlic, and top with a sprinkling of vinegar.
- Layer bread with onion, olives, tomatoes, tuna, and basil.
- Smash top down and wrap in plastic.
- Marinate sandwich 45 minutes in wrap before serving.
- Note: Sandwich is supposed to be wet.
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Reviews
-
I made this sandwich as written including the smashing, wrapping and marinating time. I liked the combination of ingredients and thought the flavor was quite good. However, in my opinion the sandwich was not wet as described, but actually quite dry, and I ended up having to add extra oil and vinegar to the bread and tuna to make it more palatable, which became sort of messy. Would have preferred doing that at the outset. I looked up some other recipes for this (I hadn't heard of it before) and it seemed a bit of a "lightened up" version. Most of them, for this type of bread, had a litte more dressing, the bread was actually hollowed out (less bread would mean a moister sandwich), there was less tuna (and usually oil packed, although with adjustments the water packed would work better), and it was usually marinated with weights, which would have spread the moisture, and flavor, of the ingredients better throughout the sandwich. The basic idea would definitely be worth making again (and trying), but I would make some of the adjustments I discussed for my own tastes.
RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
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