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Recipe Detail Page
Pan Bagnat
Early Summer 2011
This is a substantial sandwich that originates from Nice in the south of France. It incorporates all of the wonderful flavours of the Mediterranean and most of the components can be prepared before heading to the cottage. The sandwiches should be eaten no later than the end of the first day at the cottage.
Serves 4
1 cup (250 mL) sweet white onion, very thinly sliced into rings
¼ cup (50 mL) white wine vinegar
Salt
4 cans (198 g each) tuna in oil, drained
⅓ cup (75 mL) good quality olive oil, plus more for drizzling
¼ cup (50 mL) capers, drained
½ cup (125 mL) fresh basil, coarsely chopped
Freshly ground pepper
2 baguettes
10 leaves Boston lettuce, washed
12 slices tomato (to be sliced at the cottage)
4 eggs, hard-boiled, peeled and sliced (to be sliced at the cottage)
½ cup (125 mL) brine-cured black olives, coarsely chopped (optional)
1. Before leaving for the cottage prepare the tuna mixture by adding to a medium bowl the onion, vinegar and a sprinkle of salt. Stir and let rest 5 minutes. To the onions add the tuna, olive oil, capers and basil. Season generously with salt and pepper. Stir together while breaking the tuna into small pieces. Place mixture in a transportable dish. Remember to keep it chilled for the drive.
2. Before serving, slice baguettes in half lengthwise. Remove the bread from the inside of the bottom halves of the loaves to form a gully.
3. Place the lettuce on the bottom halves of the loaves. Place tuna mixture on top of lettuce and then tomato and egg slices on top of tuna. The tuna mixture may be quite runny but this is how it should be.
4. Sprinkle with olives if using. Drizzle with additional olive oil and cover with top of baguette. Wrap in parchment or waxed paper.
5. When ready to serve, slice each baguette into 4 pieces and serve.
Serves 4
