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Recipe Detail Page
Chopped Pan Bagnat
Spring 2024
All the ingredients of the classic pan bagnat sandwich are chopped up, tossed with a sharp vinaigrette and piled high on crusty rolls. A quick condiment of mayonnaise, cooked egg yolks and basil keeps the bread from getting soggy. We dare say this Niçoise remix is better than the original.
Serves 4 to 6
VINAIGRETTE
1 tbsp (15 mL) Dijon mustard
1/4 tsp (1 mL) finely grated garlic
3 tbsp (15 mL) red wine vinegar
1/4 cup (60 mL) sunflower oil
1/4 cup (60 mL) extra virgin olive oil
Salt and freshly ground pepper to taste
SANDWICHES
4 hardboiled eggs, peeled
6 tbsp (90 mL) mayonnaise
3 tbsp (45 mL) chopped basil
Salt and freshly ground pepper to taste
1/2 cup (125 mL) diced red onion
2 cups (500 mL) chopped romaine hearts
2 cups (500 mL) diced seeded tomato
1 cup (250 mL) chopped radishes
3/4 cup (175 mL) chopped pitted black olives
2 jars (190 g each) Italian tuna in oil, drained
4 submarine rolls, each about 9 inches (23 cm) long
1. For the vinaigrette, whisk Dijon, garlic and vinegar in a medium mixing bowl until combined. Slowly whisk in oils until emulsified. Season with salt and pepper. Transfer to an airtight container. Refrigerate up to 1 week.
2. For the sandwiches, halve eggs lengthwise. Remove yolks and place in small bowl. Mash yolks with fork and stir in mayo, basil, salt and pepper. Cover and refrigerate until ready to use. Chop whites and set aside.
3. To make filling, place onion in a small bowl, cover with cold water and let stand 5 minutes (this will help soften the raw onion flavour). Drain, pat dry with paper towel and place in a large mixing bowl with romaine, tomato, radishes, olives and reserved egg whites. Season with salt and pepper. Add enough vinaigrette to coat lightly, saving rest for another use. Gently mix. Break tuna into flakes, add to bowl and very gently mix to combine.
4. Split rolls lengthwise and slather both sides with mayo mixture. Divide salad mixture between rolls. Cut in half and serve.
Serves 4 to 6
