This is an easy French recipe that anyone who has made a sandwich before can make. A pan bagnat is really just an elaborate French sandwich. This recipe uses tuna and anchovies, but it is possible to use other meats as well.
Ingredients
- 2 oil-packed anchovy fillets, drained and minced
- 2 small garlic cloves, finely grated
- 2 tablespoons of capers, drained and chopped
- 1½ tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 small red onion, very thinly sliced
- 1 cup of chopped black olives
- 4 tablespoons extra-virgin olive oil, divided, plus more for drizzling if so desired
- ½ teaspoon of sea salt
- ½ teaspoon of freshly ground pepper
- 2 6 ounce jars of oil-packed tuna, drained
- 8 large basil leaves
- 1½ cups parsley leaves
- 2 large hard-boiled eggs, sliced
- 1 large tomato, sliced
- 1 Kirby cucumber or 1/2 of a regular cucumber
- 2 jarred roasted red peppers, sliced
- 1 baguette, about 16 to 18 inches long
Directions
Mix together the grated garlic, minced anchovies, sea salt, ground pepper, red wine vinegar, capers, and Dijon mustard in a small mixing bowl. Whisk the ingredients together. Add olive oil while whisking. After an emulsion forms,stop whisking and set aside.
Slice the baguette lengthwise and in half so that you have four slices, enough to make two sandwiches. Tear out some of the bread on each slice.
Put slices of red pepper, tomato, and cucumber on two slices of the bread. Add the tuna, black olives, basil leaves, red onion, parsley leaves, and slices of boiled eggs to each slice of the bread. Pour the emulsified mixture over each sandwich and place the top slices of the baguette on each. A little more extra virgin olive oil may be added to each sandwich if so desired.
