PAN BAGNAT SANDWICH WITH TUNA, ANCHOVIES, AND PARSLEY
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 Provencal 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. /* if (Epi.text.truncatedVersion) { Epi.text.truncatedVersion("recipeIntroText", "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 Provencal classic only gets better as sits,..."); } else { jQuery(function() { Epi.text.truncatedVersion("recipeIntroText", "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 Provencal classic only gets better as sits,..."); }); } */
Provided by @MakeItYours
Number Of Ingredients 13
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.
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