Pan Bagnat (Pressed French Tuna Sandwich) Recipe

Recipesfull introduces to you: Sandwich Recipes. (Pan Bagnat (Pressed French Tuna Sandwich) Recipe). I'm gonna show you how to make the world's most famous tuna sandwich, which is really the world's most famous tuna salad, the Niçoise, stuffed and pressed inside a whole loaf of bread. According to people who consider things, this is considered the ultimate picnic sandwich, since it has to be made ahead, and the longer it sits in its own juices, the better.

Brief

Prep 30 mins

Additional: 8hrs

Total: 8hrs30 mins

Servings: 6

Yield: 6 servings

Pan Bagnat (Pressed French Tuna Sandwich) Recipe

Ingredients

1 clove garlic

minced

⅓ cup extra-virgin olive oil

1 loaf day-old crusty French bread

split in half lengthwise

2 medium ripe tomatoes

sliced

divided

1 pinch freshly ground black pepper to taste

1 pinch salt to taste

⅓ cup thinly sliced red onion

⅓ cup sliced green olives

⅓ cup sliced black olives

½ cup thinly sliced banana peppers

1 ½ cups olive oil-packed tuna

broken into large chunks

8 oil-packed anchovy fillets

1 tablespoon drained capers

2 medium hard-boiled eggs

sliced

¼ cup fresh basil leaves

or to taste

2 tablespoons white wine vinegar

or to taste

Donair

Lunch

Directions

Step 1

Stir garlic into the olive oil and set aside.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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

Nutritional Information

Pan Bagnat (Pressed French Tuna Sandwich) Recipe

Servings Per Recipe:6

Calories: 561.7

% Daily Value *

Protein: 26.5g 53%

Carbohydrates: 46.9g 15%

Dietary Fiber: 3.3g 13%

Sugars: 3.8g

Fat: 30.1g 46%

Saturated Fat: 5g 25%

Cholesterol: 105.2mg 35%

Vitamin A Iu: 603.5IU 12%

Niacin Equivalents: 7.4mg 57%

Vitamin B6: 0.2mg 12%

Vitamin C: 15.3mg 26%

Folate: 132.5mcg 33%

Calcium: 79mg 8%

Iron: 4.3mg 24%

Magnesium: 37.8mg 14%

Potassium: 298.8mg 8%

Sodium: 1286.6mg 52%

Thiamin: 0.4mg 44%

Calories From Fat: 271.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.