Pan Bagne – Corsican Tuna Sandwich

Name: Pan Bagne – Corsican Tuna Sandwich
Prep time: 10 min
Total time: 10 min
Yield: 1 serving(s)
Ingredients: 8 inches French rolls or 1/2 French baguette; 1 1/2 teaspoons olive oil; 0.5 (3 1/4 ounce) can water pack tuna; 1/2 cup chopped leaf lettuce; 1 hard-boiled egg, sliced; 1 small tomatoes, cored, halved vertically, then sliced; 6 slices cucumbers; 1 slice red onion; 4 salt-cured olives, pitted; salt and pepper

Submitted by coconutty

"I got this from an old newspaper clipping by Frances Price, posted here for safekeeping, though I haven't yet tried it. There are several versions of "Pan Bagnat" posted on Zaar; this is a slightly different (Corsican) version called "Pan Bagne." This requires at least several hours of chilling time (to allow the flavors to meld)."

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Ready In:: 10mins
Ingredients:: 10
Serves:: 1

ingredients

8 inches French rolls or 1/2 French baguette
1 ¹⁄₂ teaspoons olive oil
0.5 (3 1/4 ounce) can water pack tuna
¹⁄₂ cup chopped leaf lettuce
1 hard-boiled egg, sliced
1 small tomatoes, cored, halved vertically, then sliced
6 slices cucumbers
1 slice red onion
4 salt-cured olives, pitted
salt and pepper

directions

Cut bread in half lengthwise, scoop out insides, leaving 1-inch shell. Drizzle bread with olive oil. Spread lettuce evenly over bottom half.
Arrange tuna over lettuce, top with alternating slices of egg and tomato.
Separate the slice of onion into rings and arrange them on top.
Sprinkle with olives, salt and pepper.
Cover with top bread slice, wrap tightly and chill for several hours or overnight.