Pan Bagnat Recipe
It’s the sandwich of the summer! I think of pan bagnat (pahn bahn ya) as a salad disguised as a sandwich. Do as the French do! Make the sandwich in the morning and when driving to the beach, have the kids sit on them to press them down. The longer you wait, the better it will be! It’s perfect for a picnic on the beach, a pontoon lunch, or a late night snack.
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Bread
Slice the ciabatta bread in half horizontally. If needed, you can remove some of the inner crumb to create more room for fillings.
- 2
Make the Filling
In a bowl, mix the canned tuna (drained), chopped hard-boiled eggs, diced tomatoes, sliced black olives, finely chopped red onion, and fresh basil leaves.
- 3
Dress the Salad
In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper. Pour this dressing over the tuna mixture and toss gently to combine.
- 4
Assemble the Sandwich
Spread the tuna salad evenly on the bottom half of the ciabatta. Place the top half of the bread on top and gently press down.
- 5
Press and Chill
Wrap the sandwich tightly in plastic wrap and place it in the fridge or under a weight for at least 1 hour to allow the flavors to meld. For best results, make it the night before.
- 6
Serve
Unwrap the sandwich, cut into portions, and serve at your picnic, beach outing, or as a late-night snack.
