Best Pan Bagnat Sandwich With Tuna Anchovies And Parsley Recipes

PAN BAGNAT (PRESSED FRENCH TUNA SANDWICH)

Pan Bagnat (Pressed French Tuna Sandwich) image

I'm gonna show you how to make the world's most famous tuna sandwich, which is really the world's most famous tuna salad, the Niçoise, stuffed and pressed inside a whole loaf of bread. According to people who consider things, this is considered the ultimate picnic sandwich, since it has to be made ahead, and the longer it sits in its own juices, the better.

Provided by Chef John

Categories World Cuisine Recipes European French

Time 8h30m

Yield 6

Number Of Ingredients 16

Ingredients

1 clove garlic, minced
⅓ cup extra-virgin olive oil
1 loaf day-old crusty French bread, split in half lengthwise
2 medium ripe tomatoes, sliced, divided
1 pinch freshly ground black pepper to taste
1 pinch salt to taste
⅓ cup thinly sliced red onion
⅓ cup sliced green olives
⅓ cup sliced black olives
½ cup thinly sliced banana peppers
1 ½ cups olive oil-packed tuna, broken into large chunks
8 oil-packed anchovy fillets
1 tablespoon drained capers
2 medium hard-boiled eggs, sliced
¼ cup fresh basil leaves, or to taste
2 tablespoons white wine vinegar, or to taste

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.

Nutrition Facts : Calories 561.7 calories, Carbohydrate 46.9 g, Cholesterol 105.2 mg, Fat 30.1 g, Fiber 3.3 g, Protein 26.5 g, SaturatedFat 5 g, Sodium 1286.6 mg, Sugar 3.8 g

PAN BAGNAT SANDWICH WITH TUNA, ANCHOVIES, AND PARSLEY

Pan Bagnat Sandwich with Tuna, Anchovies, and Parsley image

When you think about it, "Pan Bagnat" is just a fancy way of saying "the best of all possible summer sandwiches." Unlike the typical tuna on wheat, this Provençal classic only gets better as sits, making it just the thing for picnics, backyard suppers, and last-minute road trips. And its briny, garlicky flavors beat plain old mayo any day.

Provided by Adina Steiman

Categories Sandwich Low Fat Kid-Friendly Lunch Tuna Healthy Low Cholesterol Anchovy Sandwich Theory Picnic Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Serves 2

Number Of Ingredients 13

Ingredients

1 crusty baguette, ends trimmed off
Olive oil (for drizzling)
1 garlic clove, smashed
4 jarred anchovy fillets
1/4 cup thinly sliced onion
1 tablespoon red wine vinegar
1/4 teaspoon salt, plus more
1/4 teaspoon freshly ground black pepper, plus more
1 (6-ounce) jar tuna fillets in olive oil, drained, flaked
1/4 cup fresh parsley leaves
2 hard-boiled eggs, peeled, sliced
2 tablespoons pitted and halved Nicoise olives
1 medium ripe tomato, cored, thinly sliced

Steps:

Cut baguette in half crosswise with a serrated knife, then split each half lengthwise. Drizzle cut sides of bread with oil and rub with garlic. Arrange 2 anchovies on top half of each baguette.
Toss onion and vinegar in a medium bowl and season with 1/4 tsp. each salt and pepper. Let stand 5 minutes. Add tuna and parsley and toss gently to combine. Taste and adjust seasoning. Pile tuna mixture on bottom half of each baguette. Top tuna mixture with eggs and olives.
Arrange tomato slices on top of anchovies and close sandwiches. Wrap sandwiches tightly in foil and place a heavy pot or skillet on top. Add a few heavy objects such as cans to weigh down pot and press down on sandwiches. Let sit at room temperature at least 40 minutes and up to 1 hour. Unwrap, slice each sandwich in half crosswise (if desired), and serve.