Pan Bagnat (French Tuna Sandwich)
Chewy baguette, rich tuna, fresh vegetables, and tart vinaigrette - this sandwich transports you straight to the elegance of a French picnic lunch.
Ingredients
- 1 small baguette
- 6 basil leaves
- 6 tbsp olive oil plus extra for brushing
- 1 clove garlic finely minced
- 6 oz. canned tuna
- ½ roasted red peppers chopped
- ¼ green beans briefly steamed
- ¾ cup jarred artichoke hearts chopped
- ½ cup kalamata olives chopped
- 3 tbsp lemon juice freshly squeezed
- ½ red onion minced
- ¼ cup Italian flat-leaf parsley roughly chopped
- salt
- freshly ground black pepper
Instructions
- Slice the baguette lengthwise in half. Remove pieces of the inside of the bottom half to creata extra room for the sandwich filling. This should create a shallow trough.
- Brush the inside of each half of the baguette lightly with olive oil. Place the basil leaves in the trough along the bottom half.
- In a medium bowl, mix together the olive oil, minced garlic, tuna, roasted red peppers, green beans, artichokes hearts, kalamata olives, lemon juice, red onion, and flat-leaf parsley. Season with salt and black pepper to taste.
- Scoop the tuna salad onto the bottom half of the bread, over the basil. Pour any extra dressing over the salad to help soften the bread.
- Place the top piece of bread over the sandwich. Wrap the sandwich tightly in plastic wrap. Place the sandwich in the refrigerator to marinate for at least 6 hours or overnight. For best results, weigh the sandwich down while in the refrigerator with a heavy skillet or cans.
- After the sandwich has marinated, slice diagonally into portions.
- Serve or pack for lunch.