Tuna Sandwich

Pan Bagnat (French Tuna Sandwich)

Pan Bagnat is a French sandwich. Whole-grain bread with a crust, Greek Kalamata olives, anchovies, tuna, onions and boiled eggs. This is a combination of both sour and delicate taste. In fact, this is a Nicoise salad in bread.

How to cook French Tuna Sandwich?

It’s simple! Cut the bread in half and fry with a little olive oil for crunch. Mix canned tuna with olives, anchovies and olive oil. We spread the filling on the bread. Add slices of onion, tomato and hard-boiled egg. We put the sandwich under the press so that all the juices are absorbed into the bread. Done! Eat this sandwich at home, in the backyard or outdoors! The perfect sandwich for a picnic.

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Recipe type: Sandwiches

Recipe type: French

Yield: 2

Prep time: 15 mins

Cook time: 20 mins

Tuna Sandwich

Ingredients:

Kalamata olives (pitted) — 50 grams

Chicken eggs — 2 pieces

Anchovies — 3 carcasses

Olive oil — 1 tablespoon

Canned tuna — 250 grams

Ground black pepper to taste

Salt to taste

Red onion — 1 medium onion

Tomatoes — 1 medium tomato

Baguette or Italian bread — 1 piece

Red wine vinegar — ½ tablespoon

Tarragon — 2 twigs

Directions:

1. Cut the olives into 2 parts each.

2. Cut the onion into thin rings.

3. Tomatoes are cut into thin slices.

4. Finely chop the anchovy carcasses.

5. Cook the eggs until tender. Cut the eggs into slices.

6. Filling: drain the liquid from cans of canned tuna. In a large bowl, divide the tuna into fibers with a fork.

7. Add olive oil, Kalamata olives, anchovy carcasses to a bowl, add salt and pepper to taste, red wine vinegar. Mix it up.

8. Cut the bread lengthwise into 2 parts. Remove part of the soft part inside.

9. Grease the inside of the bread a little with olive oil and fry over medium heat until crisp. Bread should not burn!

10. Put the egg filling on the bottom base of the bread.

11. Put onion rings on top of the filling.

12. Next, lay out egg slices, tomato slices, tarragon leaves.

13. Add salt to taste.

14. Cover with the second half of the bread.

15. Press down the bread with something heavy.

16. Cut across into 2 parts.

Serving: Serve immediately or store in the refrigerator for a two days.

Bon Appetit!