Pan Bagnat With Fennel
Serves: 2
Darlene Legros
1 January 1970
Based on User reviews:
63
Spice
47
Sweetness
49
Sourness
44
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
Fennel and olives: Toss fennel, olives, oil, vinegar, capers, and red pepper flakes in an airtight container or resealable plastic bag; season with salt and pepper
2
Toss fennel, olives, oil, vinegar, capers, and red pepper flakes in an airtight container or resealable plastic bag; season with salt and pepper
3
Do Ahead Fennel-olive mixture can be made 2 days ahead
4
Cover and chill
5
Fennel-olive mixture can be made 2 days ahead
6
Cover and chill
7
Assembly: Toss fennel-olive mixture with cucumber and tuna in a medium bowl; season with salt and pepper
8
Let sit, tossing occasionally, 10 minutes
9
Scoop out inside from top half of bread; discard (or save for a snack!)
10
Layer bottom half of bread with tuna mixture, then top with eggs and arugula
11
Close up sandwich
12
Place a large heavy skillet or pot on top of sandwich to weigh down and let sit at room temperature, turning once, until evenly pressed, about 2 hours (if making sandwich at home, or storing in a cooler while you hike, wrap it up tightly in plastic wrap before you press it)
13
Slice pan bagnat into wedges just before serving
14
Toss fennel-olive mixture with cucumber and tuna in a medium bowl; season with salt and pepper
15
Let sit, tossing occasionally, 10 minutes
16
Scoop out inside from top half of bread; discard (or save for a snack!)
17
Layer bottom half of bread with tuna mixture, then top with eggs and arugula
18
Close up sandwich
19
Place a large heavy skillet or pot on top of sandwich to weigh down and let sit at room temperature, turning once, until evenly pressed, about 2 hours (if making sandwich at home, or storing in a cooler while you hike, wrap it up tightly in plastic wrap before you press it)
20
Slice pan bagnat into wedges just before serving