This French picnic sandwich, pan bagnat, is perfect for any outdoor excursion. Make it ahead of time—it's meant to be a little soft and squishy on the inside, with tuna fish and olive oil soaking into the bread. For your picnic, pack a bunch of grapes, a wedge of cheese, and a favorite bottle of red wine — you'll feel like you're in Provence.
INGREDIENTS:
1/2 small red onion, thinly sliced
2 small cans Dave's Gourmet Albacore with olive oil
1/4 cup olive oil
2 anchovy fillets, finely chopped
1/4 cup pitted Niçoise or Kalamata olives, coarsely chopped
1 tablespoon capers
2 tablespoons red wine vinegar (or sherry vinegar)
2 crusty artisan-style half baguettes (or 1 full-sized baguette), cut in half lengthwise
1 garlic clove, peeled
1/2 teaspoon salt
1/8 teaspoon pepper
2 hard boiled eggs , sliced
2 ripe tomatoes, sliced
12 large basil leaves
A few leaves of romaine lettuce, if desired
INSTRUCTIONS:
Place the red onion slices in a bowl with a little ice and cover with cold water. Let them soak for at least 10 minutes or longer while you prepare the sandwiches.
Gently combine the tuna, its oil, anchovies, olives, capers, and 1 tablespoon of red wine vinegar. Stir gently to keep from mashing the tuna chunks.
Open the baguette halves and 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.
Drain and slightly dry the red onion slices with paper towels.
Place the tuna mixture evenly in the bottoms of the baguettes. Top with the red onion slices, eggs slices, tomatoes, basil leaves, and lettuce (if using). 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 on the counter and set a cutting board on top. Place a heavy pot or skillet on top, and place a weight inside, such as a few canned goods, 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.
When ready to eat, with the sandwiches still wrapped in plastic, use a serrated knife to cut them into individual servings.
The sandwiches can be packed into a picnic basket and eaten within about two hours from now. Serve at room temperature for best flavor.
YIELD: Serves 2 - 4 (depending on appetite!)
Comments