Best Pan Bagnat Loaf Stuffed With Salade Nicoise Recipes

PAN BAGNAT (CLASSIC FRENCH SANDWICH)

Steps:

• Place your eggs in a pot with cold water. Boil your eggs for about 10 minutes, from the time the water starts boiling. Remove the eggs and cool them off in cold water.
• Place your Wild Planet Tuna in a bowl and mash it with a fork. Then thinly slice peppers and chop scallions. Add to tuna, and mix it all together.
• In a separate bowl, combine olive oil with mustard and mix together (this mixture can stay a little lumpy).
• Cut your bread horizontally and scoop out some of the bread from the inside (you'll want to create sort of a boat that will hold all the ingredients well together).
• Brush olive oil/mustard mixture onto the bottom half of the bread. Add sliced tomatoes, sliced eggs, sliced cucumbers, sliced olives, and anchovies.
• Brush oil/mustard mixture on top of your bread, cover the sandwich and wrap in plastic foil.
• Place the sandwich in between two baking sheets, and put something heavy on top to weight it down (cast iron skillet, brick or heavy books). Place it into the fridge. Refrigerate for at least 3-4 hours or overnight.
• Remove from the fridge and cut off the edges of the bread. Then cut the bread into 2" sandwiches and pack for a picnic.

PAN BAGNAT (PRESSED FRENCH TUNA SANDWICH)

Steps:

• Stir garlic into the olive oil and set aside.
• Partially hollow out the bread by pulling out about 50% of the insides. Brush the bread very generously with the garlic olive oil, reserving about 1 tablespoon for later use.
• Begin building the sandwich by placing a layer of sliced tomatoes on the bottom half, covering it completely. Season with salt and pepper. Top with sliced onion, olives, and banana peppers.
• Crumble the tuna over the top, pressing down slightly so it stays in place. Be sure to go as close to the edges as possible. Top with anchovy filets, capers, sliced eggs, and basil leaves. Top with another layer of tomatoes. Season with salt and pepper. Drizzle with vinegar and reserved garlic olive oil.
• Place the top half of the loaf on and press firmly to compress the ingredients. Wrap in several layers of plastic wrap, then with aluminum foil, ending with seams at the top.
• Place into a large pan and place a sheet pan over the top. Weigh down with heavy cans, pots, a cast iron pan, or a cutting board, to press the sandwich as evenly as possible.
• Place in the refrigerator for at least 8 hours, or up to overnight, turning halfway through if possible. Unwrap, slice, and serve.

PAN-BAGNAT (A MEDITERRANEAN SANDWICH WITH SALADE NICOISE)

Steps:

• Cut the rolls in half, sandwich fashion. Pull out a small amount of the soft inner portion. Crumble and set aside.
• Brush each of the eight cut portions with a half teaspoon of vinegar and with a half teaspoon of oil.
• Put the reserved crumbled bread pieces into a bowl and add the tomatoes, pepper, cucumber, radishes, onion, green and black olives, capers, garlic, tuna, basil, remaining four teaspoons of vinegar, remaining 10 tablespoons of olive oil, salt, pepper and the hard-cooked eggs. Toss gently to blend thoroughly.
• Heap one-fourth of the salad onto four sandwich roll halves. Top each with a second half and press. Wrap each sandwich tightly in clear plastic wrap and leave at room temperature until ready to serve.

THE FRENCH PICNIC BAGUETTE - PAN BAGNAT

Steps:

• Cut the baguette into even size portions.
• Then cut the baguette pieces or bread rolls in half lengthways, and scoop out some of the bread filling. (You use this for a gratin-type affair later in the week or for breadcrumbs).
• Rub the garlic over the inside of both halves, drizzle with a generous amount of olive oil and season well.
• In one hollowed-out half, pack in the egg slices, tuna, tomatoes, anchovies, olives, chopped red onion and lettuce leaves.
• Drizzle with more oil, and a little white-wine vinegar.
• Put the other half of the baguette or bread roll on top, wrap snugly in tinfoil and place on a flat surface. Lay some big books on top to weigh it down. (I use a Larousse Gastronomique!).
• Leave for an hour or two. Then remove the tinfoil and wrap a band of greaseproof or brown paper around the middle of each portion, and tie tightly with kitchen string.
• These can then be stored overnight in a covered container until next day. (This is not necessary - but can be handy to avoid all the fuss next day!).
• Take them on your picnic with wine, fruit and good company!
• Sublime!