Pan Bagnat
This sandwich is quick to prepare and versatile. Add any extra ingredients that you like and enjoy a taste of the French Riviera in every bite.
Ingredients
- 4 baguettes roughly 18-20 inches, or buns
- 12 oz (340g) Canned Tuna in oil drained & fork separated
- 1 medium red onion sliced in slivers
- 2 eggs hard-boiled and sliced
- 1 large tomato thinly sliced (or two medium)
- Romaine lettuce leaves
- Optional ingredients: see recipe note below
For the Vinaigrette:
- 2 tbsp red wine vinegar or balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 2 tsp Agave or honey or maple syrup
- 1 tsp herbes de Provence
- 6 tbsp olive oil
Instructions
- In a small mixing bowl, whisk together the red wine vinegar, agave, mustard, salt, and pepper. While continuing to whisk, gradually add the olive oil. Whisk until the oil and vinegar are emulsified.
- Slice the baguette horizontally into 4 pieces or slice the individual buns horizontally.
- Place the lettuce, tuna, hard-boiled eggs, olives, cucumbers, tomato and red onion on the bottom side of the bread in that order. Drizzle the vinaigrette over the vegetables and tuna, top with the second piece of bread.
- Serve the 4 sandwiches or cut into 4 sandwiches if using a baguette.
Notes
Optional ingredients:
- 1 cup chopped Kalamata olives
- ½ cucumber, sliced
- 1 small green pepper, sliced into rings
- Alternative version: canned salmon and watercress
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