Pan Bagnat (French Tuna Sandwich)
Ingredients
- 1/2 small red onion
- 2 cans oil-packed tuna fish
- 1/4 cup olive oil
- 2 anchovy anchovy
- 1/4 cup Kalamata olives
- 1 to 2 tablespoons red wine vinegar
- baguette baguette baguette
- 1 garlic clove
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 2 hardboiled eggs hardboiled eggs
- 2 tomatoes tomatoes
- 12 basil leaves basil leaves
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Instructions
- 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 teaspoons of 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.,The sandwiches are ready to eat now, or they can be packed into a picnic basket or lunch box and eaten within about two hours from now. The sandwiches taste best at room temperature.,Did you love the recipe? Give us some stars and leave a comment below!
Source
Original recipe: View Original
