Pan Bagnat (French Tuna Sandwich)
Conquer your lunch cravings with this delicious tuna sandwich recipe!
Prep time: 40 mins
Total time: 40 mins
Servings: 4
Yields 2 sandwiches
– 1/2 small red onion, thinly sliced
– 2 (5-ounce) cans oil-packed tuna fish
– 1/4 cup olive oil
– 2 anchovy fillets, finely chopped
– 1/4 cup pitted Nicoise or Kalamata olives
– 1 to 2 tbsps. red wine vinegar
– 2 (10-inch) baguettes, or 1 full-sized baguette, cut in half
– 1 garlic clove, peeled
– 1/2 tsp. kosher salt
– 1/8 tsp. freshly ground black pepper
– 2 hardboiled eggs, sliced
– 2 tomatoes, sliced
– 12 large basil leaves
Directions
Place the onion slices in a bowl and cover with cold water. Let them soak for at least 10 minutes, or up to 30 minutes at room temperature, while you prepare the sandwiches.
In a bowl, combine the tuna, its oil, anchovies, olives, and 2 tbsps. red wine vinegar. Stir gently to keep from mashing the tuna chunks.
Slice the baguettes along their length to separate the top from the bottom. Remove some of the soft crumb inside the top and bottom of the bread to make room for the filling.
Rub the insides with the garlic clove. Brush with olive oil and sprinkle with vinegar, salt, and pepper.
Distribute the tuna mixture evenly in the bottoms of the baguettes. Top with the red onion, eggs slices, tomatoes, and basil. Drizzle with more olive oil, and sprinkle on salt and pepper.
Top the sandwiches with the tops of the baguettes, and wrap each tightly in plastic wrap.
Place the wrapped sandwiches side-by-side on the counter and set a cutting board on top. Place a heavy pot or skillet on top, and place a few canned goods inside to weight it down even more.
Press the sandwiches for 10 minutes, turn them over, and continue to press for another 10 minutes on the other side.
With the sandwiches still wrapped in plastic, use a serrated knife to cut them into individual servings.
Enjoy!
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