Pan Bagnat Recipe

Ingredients:

• 1 round crusty bread (such as ciabatta or boule)
• ¼ cup good quality extra-virgin olive oil
• ¼ cup red wine vinegar
• 2 garlic cloves, finely minced
• 1 teaspoon Dijon mustard
• Salt and freshly ground black pepper, to taste
• 1 large tomato, sliced
• 1 small red onion, thinly sliced
• 1/2 red bell pepper, thinly sliced
• 1/2 yellow bell pepper, thinly sliced
• 1/4 cup pitted Kalamata olives, halved
• 8-10 leaves of fresh basil, torn
• 4-6 oz can of tuna, drained and flaked

Instructions:

1. Cut the top off the bread and gently scoop out some of the inside, creating a small well in the bread.
2. In a small bowl, whisk together the olive oil, red wine vinegar, garlic, Dijon mustard, salt and pepper, until well combined.
3. Layer the tomato, red onion, bell peppers, olives, basil, and tuna on top of the bread.
4. Carefully pour the olive oil and vinegar mixture over the entire sandwich.
5. Replace the top of the bread and wrap tightly in plastic wrap.
6. Place a heavy object (such as a cast iron skillet) on top of the wrapped sandwich to compress it.
7. Refrigerate for at least 2 hours, or preferably overnight.
8. Before serving, unwrap the sandwich and cut into wedges.

Verdict:

This Pan Bagnat sandwich is the perfect lunchtime meal. It’s packed full of flavor, texture, and protein, making it a filling and satisfying sandwich. The crusty bread adds a nice crunch, while the tuna, olives, and vegetables provide a nice balance of savory and fresh flavors.

Serving Suggestions:

This sandwich makes a great picnic or lunchbox option. Serve it with a side of fresh fruit, or a small green salad for a complete meal. You can also experiment with different flavor combinations by swapping out the vegetables or using a different type of bread. Enjoy!