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PAN BAGNAT

 

Ingredients for 8 servings:

1 loaf ciabatta bread

1 clove garlic

3 tomatoes, divided

Red wine vinegar

Olive oil

Sea salt and freshly ground pepper

Salad

2 cup romaine lettuce, thinly sliced

1 bunch scallions, end trimmed and thinly sliced to green

1 yellow bell pepper, seeded thinly sliced

18 Nicoise olives, pitted and chopped

1/2 cup fresh basil leaves, packed, rolled and thinly sliced

Topping

3 hard boiled eggs, peeled and sliced

12 oz. albacore tuna, drained

12 anchovy filets, rinsed, patted dry

Freshly ground pepper

 

  • Halve the loaf of bread along its length.  Scoop out 1/2" from the interior halves and reserve for another use. Peel, halve and rub the cut side of the garlic over the cut surfaces of the bread. Halve one tomato through the middle, and rub the cut side over the same surfaces. Drizzle on vinegar, and olive oil. Season with salt and pepper.

  • Combine the salad ingredients in a bowl: romaine, scallions, bell pepper, olives and basil strips. Lightly season with wine vinegar, olive oil, salt and pepper.

  • To assemble: Divide the tuna pieces over one side of each roll or loaf. Top with sliced tomatoes, sliced hard boiled egg and anchovy filets. Toss the salad and scatter over the top.

  • Replace the top of the loaf over the filling and wrap tightly in plastic. Let the sandwich rest, weighted, for an hour or two, before serving, preferrably weighted.