Pan Bagnat
- Ready In:
- 15mins
- Ingredients:
- 12
- Serves:
-
2
ingredients
- 2 ciabatta rolls (or half of a baguette)
- 1⁄2 small fennel bulb
- 1⁄2 red bell pepper
- 1 egg, hard-boiled
- 6 ounces white tuna in vegetable oil (solid white)
- 6 -8 pitted black olives (preferably oil cured)
- 1⁄2 teaspoon capers
- 2 plum tomatoes, ripe
- 1 teaspoon red wine vinegar
- 1 teaspoon extra virgin olive oil
- 1 teaspoon anchovy paste (optional)
- fresh ground black pepper
directions
- Slice open bread. It needs to be something with a crusty exterior and a chewy texture so that it can absorb the dressing without falling apart. Scoop out bread from top half of rolls. Set them aside.
- Remove and reserve green fronds from fennel bulb. Thinly slice the bulb. (You can substitute 1 sliced rib celery if desired.) Cut bell pepper into thin rings. Slice the egg.
- Start layering the bottom halves of rolls in this order: fennel, bell pepper, egg and tuna. Sprinkle with olives, capers and fennel fronds.
- On top halves, place thinly sliced tomatoes.
- Make dressing by mixing the vinegar, olive oil, anchovy paste and black pepper to taste. Drizzle it over both tops and bottoms of sandwiches.
- Put sandwiches together. Wrap tightly in plastic. Keep cool until ready to eat.
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RECIPE SUBMITTED BY
Debbie R.
United States