Pan Bagnat
A pressed Provencal tuna sandwich soaked in olive oil and packed with eggs, olives, and vegetables on a crusty round loaf.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Slice the loaf horizontally and pull out some of the soft interior crumb from both halves to make room for the filling and to keep the sandwich from being too bready.
- 2
Whisk the olive oil and red wine vinegar with 1/2 teaspoon salt and a pinch of pepper, then brush both cut surfaces generously so the bread drinks in the dressing.
- 3
Layer the tuna evenly across the bottom half, then arrange the sliced eggs, tomato, red onion, and olives in even rows on top.
- 4
Drizzle any remaining dressing over the filling, set the top half in place, and press the whole sandwich firmly together.
- 5
Wrap the sandwich tightly in plastic, weigh it down with a heavy skillet, and refrigerate for at least 1 hour so the flavors meld and the bread compresses, then slice into wedges to serve.
Plan it in Listahan
Add Pan Bagnat to your week, check it against your household's allergens, and build the shopping list automatically.