Back by Popular Demand: PAN BAGNAT
I made this a few years back and had many rave reviews.
A Pan Bagnat is a Provencal tuna sandwich loaded with the works that has been pressed down and preserved a day or two until all the flavors come together to form one gorgeous sandwich. It's sort of the Muffuletta of Southern France.
It is a bit of a process to prepare, but once you have your ingredients all made (the olive spread, the hard boiled eggs, etc), you just assemble it and the waiting begins.
The more it sits, the better it is.
Today's lunch menu is a quick version of a pan bagnat (translates to bread bath in Provence) made in rolls instead of the traditional baguette.
This took half the time than the real deal, and it was just as delicious.
I used prepared olivada instead of making my own tapenade this time.
This would be my choice for picnic food.
Quick Pan Bagnat: makes 4 sandwiches (8 halves)
4 rolls (I used brioche rolls, but any roll will do)
3 hard boiled eggs, sliced
1 small red onion, sliced thin
2 tbsp capers
2 cans of Italian tuna packed in olive oil, drained
4 tbsp olivada (pulverized green olives made into a paste)
3 plum tomatoes, sliced thin
red wine vinegar
sea salt & pepper
Here we go:
1. Cut the rolls in half and hollow out the middles so you have spaces for your filling.
2. Spread a tablespoon of olive paste on both sides of each hollowed out roll.
3. Add a few capers to the top part of each roll, where your filling will go.
4. Add the tuna to the cavity and pack it in.
5. Lay some egg slices on top of the tuna.
6. Spread some tomato slices on top of the egg.
7. Sprinkle the red onion slices on top of the tomatoes.
8. Sprinkle a little red wine vinegar, and olive oil over the filling.
9. Sprinkle (there is a lot of sprinkling going on here!) some sea salt and pepper on top of the filling.
10. Top with arugula leaves and close the sandwich up tight.
Press down with your hands to flatten out the bread. Wrap tightly in foil until ready to serve.
Slice and serve on a big platter.
Lunch is served.
SO GOOD. Enjoy.