Name: Pan Bagnat (Pressed French Tuna Sandwich)
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Garlic, minced - 1 clove; Extra-virgin olive oil - ⅓ cup; Day-old crusty French bread, split in half lengthwise - 1 loaf; Ripe tomatoes, sliced, divided - 2 medium; Freshly ground black pepper to taste - 1 pinch; Salt to taste - 1 pinch; Thinly sliced red onion - ⅓ cup; Sliced green olives - ⅓ cup; Sliced black olives - ⅓ cup; Thinly sliced banana peppers - ½ cup; Olive oil-packed tuna, broken into large chunks - 1 ½ cups; Oil-packed anchovy fillets - 8; Drained capers - 1 tablespoon; Hard-boiled eggs, sliced - 2 medium; Fresh basil leaves, or to taste - ¼ cup; White wine vinegar, or to taste - 2 tablespoons

Pan Bagnat (Pressed French Tuna Sandwich)

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Pan Bagnat (Pressed French Tuna Sandwich)

1. Garlic, minced - 1 clove

2. Extra-virgin olive oil - ⅓ cup

3. Day-old crusty French bread, split in half lengthwise - 1 loaf

4. Ripe tomatoes, sliced, divided - 2 medium

5. Freshly ground black pepper to taste - 1 pinch

6. Salt to taste - 1 pinch

7. Thinly sliced red onion - ⅓ cup

8. Sliced green olives - ⅓ cup

9. Sliced black olives - ⅓ cup

10. Thinly sliced banana peppers - ½ cup

11. Olive oil-packed tuna, broken into large chunks - 1 ½ cups

12. Oil-packed anchovy fillets - 8

13. Drained capers - 1 tablespoon

14. Hard-boiled eggs, sliced - 2 medium

15. Fresh basil leaves, or to taste - ¼ cup

16. White wine vinegar, or to taste - 2 tablespoons

How to cook deliciously - Pan Bagnat (Pressed French Tuna Sandwich)

1. Stage

Stir garlic into the olive oil and set aside.

2. Stage

Partially hollow out the bread by pulling out about 50% of the insides. Brush the bread very generously with the garlic olive oil, reserving about 1 tablespoon for later use.

3. Stage

Begin building the sandwich by placing a layer of sliced tomatoes on the bottom half, covering it completely. Season with salt and pepper. Top with sliced onion, olives, and banana peppers.

4. Stage

Crumble the tuna over the top, pressing down slightly so it stays in place. Be sure to go as close to the edges as possible. Top with anchovy filets, capers, sliced eggs, and basil leaves. Top with another layer of tomatoes. Season with salt and pepper. Drizzle with vinegar and reserved garlic olive oil.

5. Stage

Place the top half of the loaf on and press firmly to compress the ingredients. Wrap in several layers of plastic wrap, then with aluminum foil, ending with seams at the top.

6. Stage

Place into a large pan and place a sheet pan over the top. Weigh down with heavy cans, pots, a cast iron pan, or a cutting board, to press the sandwich as evenly as possible.

7. Stage

Place in the refrigerator for at least 8 hours, or up to overnight, turning halfway through if possible. Unwrap, slice, and serve.