Pan Bagnat
Serves: 5
Leola Gaylord
1 January 1970
Based on User reviews:
52
Spice
52
Sweetness
46
Sourness
46
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 cup
Extra-Virgin Olive Oil2 tbsps
Lemon Juice (fresh)Directions:
1
Place on platter, garnish with basil sprigs, and serve
2
Slice bread in half lengthwise
3
Slice bread in half lengthwise
4
Using hands, remove interior of loaf, leaving 3/4-inch shell
5
Brush interior of both halves with olive oil and line with basil leaves in single layer
6
Combine undrained tuna, tomatoes, olives, onion, and lemon juice in medium bowl to blend
7
Season to taste with salt and pepper
8
Spoon salad evenly into bottom bread shell
9
Cover with top half and wrap tightly with plastic
10
Place in shallow baking pan; top with another baking pan and weight with heavy cans
11
Let stand 20 minutes
12
Unwrap pan bagnat and cut into 1 1/2-inch slices
13
Using hands, remove interior of loaf, leaving 3/4-inch shell
14
Brush interior of both halves with olive oil and line with basil leaves in single layer
15
Combine undrained tuna, tomatoes, olives, onion, and lemon juice in medium bowl to blend
16
Season to taste with salt and pepper
17
Spoon salad evenly into bottom bread shell
18
Cover with top half and wrap tightly with plastic
19
Place in shallow baking pan; top with another baking pan and weight with heavy cans
20
Let stand 20 minutes
21
Unwrap pan bagnat and cut into 1 1/2-inch slices
22
Place on platter, garnish with basil sprigs, and serve