Pan Bagnat
Serves: 5
Santos Walker
1 January 1970
Based on User reviews:
54
Spice
47
Sweetness
55
Sourness
41
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1 tbsp
Red Wine Vinegar1 tsp
Dijon Mustard1 tsp
Kosher Salt3 tbsps
Olive Oil1 small
Green Pepper (sliced into rings)1 small
Red Onion (sliced into rings)1 cup
Kalamata Olive (chopped)Directions:
1
In a small mixing bowl, whisk together the red wine vinegar, mustard, salt, and pepper
2
While continuing to whisk, gradually add the olive oil
3
Whisk until an emulsion forms
4
Set aside
5
Slice the baguette horizontally into 2 pieces
6
Tear out some of the soft bread in the center of each side, making a slight well in the bread
7
Place the tuna, green pepper, red onion, hard-boiled eggs, olives, and tomato on the bottom side of the bread in that order
8
Drizzle the vinaigrette over the vegetables, top with the second piece of bread, and wrap tightly in plastic wrap
9
Let stand at room temperature for 2 hours before serving
10
Cut into 4 sandwiches and serve
11
Watch how to make this recipe