Pan Bagnat Sandwich With Tuna, Anchovies, And Parsley
Serves: 3
Irwin Berge
1 January 1970
Based on User reviews:
48
Spice
50
Sweetness
51
Sourness
44
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Onion (thinly sliced)1 tbsp
Red Wine Vinegar1 tsp
Salt (plus more)1 medium
Tomato (ripe, cored, thinly sliced)Directions:
1
Cut baguette in half crosswise with a serrated knife, then split each half lengthwise
2
Drizzle cut sides of bread with oil and rub with garlic
3
Arrange 2 anchovies on top half of each baguette
4
Toss onion and vinegar in a medium bowl and season with 1/4 tsp
5
Each salt and pepper
6
Let stand 5 minutes
7
Add tuna and parsley and toss gently to combine
8
Taste and adjust seasoning
9
Pile tuna mixture on bottom half of each baguette
10
Top tuna mixture with eggs and olives
11
Arrange tomato slices on top of anchovies and close sandwiches
12
Wrap sandwiches tightly in foil and place a heavy pot or skillet on top
13
Add a few heavy objects such as cans to weigh down pot and press down on sandwiches
14
Let sit at room temperature at least 40 minutes and up to 1 hour
15
Unwrap, slice each sandwich in half crosswise (if desired), and serve
16
Cut baguette in half crosswise with a serrated knife, then split each half lengthwise
17
Drizzle cut sides of bread with oil and rub with garlic
18
Arrange 2 anchovies on top half of each baguette
19
Toss onion and vinegar in a medium bowl and season with 1/4 tsp
20
Each salt and pepper
21
Let stand 5 minutes
22
Add tuna and parsley and toss gently to combine
23
Taste and adjust seasoning
24
Pile tuna mixture on bottom half of each baguette
25
Top tuna mixture with eggs and olives
26
Arrange tomato slices on top of anchovies and close sandwiches
27
Wrap sandwiches tightly in foil and place a heavy pot or skillet on top
28
Add a few heavy objects such as cans to weigh down pot and press down on sandwiches
29
Let sit at room temperature at least 40 minutes and up to 1 hour
30
Unwrap, slice each sandwich in half crosswise (if desired), and serve