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Pan Bagnat

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  Red wine vinegar 3 Tablespoon
  Chopped parsley 3 Tablespoon
  Reduced sodium chicken broth 2 Tablespoon
  Olive oil 1 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Ground pepper 3⁄4 Teaspoon
  Italian bread loaf 8 Ounce (1 Loaf)
  Canned water packed tuna 12 Ounce, drained (2 Cans Of 6 Ounce Each)
  Red onion 1 Small, thinly sliced
  Ripe tomatoes 2 , thinly sliced
  Radishes 4 , thinly sliced
  Pitted kalamata olives/Nigoise olives 1⁄4 Cup (4 tbs)

To make the dressing, whisk together the vinegar, parsley, broth, oil, garlic, and pepper in a small bowl.
Using a serrated knife, split the loaf in half lengthwise, making the bottom of the loaf slightly thicker than the top.
Use your fingers to pull out and discard some of the soft interior of the bread.
Brush the inside of the loaf with half of the dressing.
Cover the bottom section of the bread with the tuna, onion, tomatoes, radish, and olives and drizzle with the remaining dressing.
Cover with the bread top and cut into 4 sandwiches.

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Pan Bagnat Recipe