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Photograph of Pan bagnat (Provençal tuna sandwich).

FrenchPan bagnat (Provençal tuna sandwich)

Serves 4-6 | Prep 45 mins | Cook 0 mins

Olives, tomatoes, hard-cooked eggs, fragrant herbs, and a mustardy vinaigrette—not mayo—are the components that put this Provençal staple on the map. We developed this recipe with Tonnino Tuna Fillets in Olive Oil, but you can substitute three 5-ounce cans of another oil-packed tuna. To accommodate the filling, the baguette should be approximately 18 inches long, 3 inches wide, and at least 2 inches tall. A ciabatta of similar size will work, as will individual ciabatta rolls. You can substitute 1 tablespoon of oregano for the marjoram and kalamata olives for the niçoise.

Source: www.americastestkitchen.com

Ingredients

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Imperial

x0.5

1 vine-ripened tomato, cored and sliced thin
1 small red onion, sliced thin
3 tbsp red wine vinegar
1 clove garlic, minced
¼ tsp table salt
1 large baguette, sliced horizontally
¼ cup niçoise olives, pitted
½ cup fresh parsley leaves and tender stems
3 tbsp capers, rinsed
2 tbsp fresh marjoram leaves
3 anchovy fillets, rinsed and patted dry
½ cup extra-virgin olive oil, divided
2 tbsp Dijon mustard
¼ tsp pepper
2 jars olive oil-packed tuna, drained
3 eggs, hard-cooked, sliced thin

Instructions

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Adjust oven rack to middle position and heat oven to 175°C. Lay tomato slices on paper towel–lined plate and set aside. Place onion, vinegar, garlic, and salt in bowl and toss to combine. Using your hands or metal spoon, remove inner crumb from baguette bottom to create trough, leaving ¼-inch border on sides and bottom. Place baguette halves cut side up on baking sheet and bake until very lightly toasted, .
Pulse olives, parsley, capers, marjoram, and anchovies in food processor until coarsely but evenly chopped, 10 to 12 pulses. Transfer olive mixture to bowl with onion mixture. Add ¼ cup oil, mustard, and pepper and toss to combine.
Brush inside of each baguette half with 1 tablespoon oil. Place two-thirds of olive mixture in hollow of baguette bottom and spread evenly. Distribute tuna evenly over olive mixture and drizzle with remaining 2 tablespoons oil. Shingle tomato slices over tuna. Shingle egg slices over tomato. Top eggs with remaining olive mixture and cap with baguette top (sandwich will be very full).
Press gently on sandwich and slice in half crosswise on bias. Wrap each half tightly in plastic wrap. Place rimmed baking sheet on top of sandwiches and weight with heavy Dutch oven or two 5-pound bags of flour or sugar for 1 hour, flipping sandwiches halfway through weighting. (Wrapped sandwiches can be refrigerated for up to 24 hours. Let come to room temperature before serving.)
Unwrap sandwiches, slice each sandwich in half (or in thirds to serve 6) on bias, and serve.

Nutrition

Per Serving	% Daily Value
Calories 504 kcal	25.2%
Total Fat 28 g	35.9%
Saturated Fat 5 g	25.0%
Carbohydrates 36 g	13.1%
Dietary Fibre 3 g	10.7%
Sugars 4 g	8.0%
Protein 27 g	54.0%
Sodium 1 g	43.5%

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