Pan Bagnat (Provençal Tuna Sandwich)
- 4 demi baguettes
- 2 tablespoons red wine vinegar
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon fine sea salt
- ground black pepper
- 1 tablespoon extra-virgin olive oil
- 2 Roma tomatoes, thinly sliced
- 1/2 large red bell pepper, thinly sliced
- 1/2 medium fennel bulb, thinly sliced
- 1/4 cup fresh basil leaves
- 2 (5.0-ounce) cans tuna packed in water (no salt added), drained and flaked into small pieces
- 1/3 cup pitted niçoise or Kalamata olives, halved
Preheat oven broiler.
Cut each baguette in half horizontally and scoop out a small amount of bread from the inside of each baguette half to make a well.
Place baguettes on a baking sheet, cut-side up, and toast under the broiler until light golden brown. Set aside.
In a small bowl, whisk together vinegar, mustard, salt and pepper. While whisking, add oil in a slow, steady stream until evenly blended.
Arrange tomatoes, bell pepper, fennel and basil on bottom half of each baguette.
Top with tuna and olives.
Drizzle evenly with vinaigrette and cover with tops of baguettes, pressing firmly.
Tightly wrap each sandwich with plastic wrap and place on a baking sheet.
Top with a second baking sheet and weigh down with canned goods or other heavy objects to press sandwiches, to allow the vinaigrette and juicy ingredients to soak into the bread.
Refrigerate for 2 hours.
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- 4 demi baguettes
- 2 tablespoons red wine vinegar
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon fine sea salt
- ground black pepper
- 1 tablespoon extra-virgin olive oil
- 2 Roma tomatoes, thinly sliced
- 1/2 large red bell pepper, thinly sliced
- 1/2 medium fennel bulb, thinly sliced
- 1/4 cup fresh basil leaves
- 2 (5.0-ounce) cans tuna packed in water (no salt added), drained and flaked into small pieces
- 1/3 cup pitted niçoise or Kalamata olives, halved