Pan Bagnat (French Tuna Salad Sandwich)
Soft, not soggy, is the crumb you are aiming for with this dense and flavor packed French sandwich. Tip: Drain the tomato slices on paper towels to soak up some of the extra moisture.
Ingredients
- 1 French baguette
- 6 tbsp olive oil
- 1 clove garlic, cut in half
- 2 tbsp red wine vinegar
- ½ red onion, sliced paper thin
- 6 oz olive oil-packed tuna
- 1 cup artichoke hearts, chopped roughly
- 1 cup basil leaves, torn
- 1 cup parsley, finely chopped
- ½ lemon
- ½ tsp salt
- 1 cup each of Calvestrano olives, kalamata olives, and black olives
- 2 tbsp capers, chopped
- 2 anchovy fillets, finely chopped
- 4 hard-boiled eggs
- 1 large tomato, sliced
- ½ cup jarred roasted red peppers, sliced.
- 1 cup blanched green beans, chopped
Instructions
- In a bowl, combine the tuna, artichoke hearts, parsley, anchovy fillets, and lemon juice. Try not to over mix the tuna so it can retain some chunks. Season to taste with salt and pepper. Set aside.
- Cut the baguette in half lengthwise and hollow out the bread slightly with your hands. Do not remove too much bread of the sandwich will fall apart.
- Rub the garlic clove over both halves of the bread and then drizzle with olive oil.
- In a bowl, mix the olives, capers, anchovy fillets, red wine vinegar and basil together.
- Spread 1/3 cup of the olive mixture onto both halves of the bread. On one half, lay down the sliced hard-boiled egg slices
- Add the tomato slices, green beans and roasted bell pepper on top of the eggs.
- Top with the tuna mixture and then close the sandwich.
- Wrap sandwich tightly in plastic wrap and then weigh it down with a heavy skillet or dutch oven on top of a cutting board.
- Let the sandwich "press" for 10 minutes before turning it over on the other side. Repeat the pressing process for another 10 minutes.
- Chill the sandwich in the fridge for at least 3 hours and up to overnight to let the flavors meld.
- To serve, cut the sandwich in half.
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