Pan Bagnat Sandwich
This classic sandwich is like a Nicoise Salad with a crust. Fun to eat and perfect for picnics and travel.
- 2 anchovy fillets minced (optional, though I used 1 tsp. anchovy paste)
- 1 very small garlic clove mincedy
- 1 tsp. red wine vinegar
- ½ tsp. Dijon mustard
- Pinch of salt and freshly ground pepper
- 2 Tbs. extra virgin olive oil
- 1 8- inch round crusty country loaf baguette, or ciabatta, halved
- 1 Kirby cucumber or 1/2 regular cucumber optional
- 1 medium-size ripe tomato, sliced
- ½ small red onion sliced
- 1 can 5 to 6 oz. tuna packed in olive oil, drained
- 8 large basil leaves
- 2 Tbs. sliced pitted olives preferably a mix of black and green
- 1 hard-cooked egg peeled and thinly sliced
- In a small bowl, whisk together the optional anchovies, garlic, vinegar, mustard, salt and pepper. Very slowly drizzle in oil, whisking constantly.
- Pull out some soft interior crumb to form a cavity.
- If using a cucumber, peel, halve lengthwise, and scoop out seeds from one half. Thinly slice seedless half. Add sliced cucumber to vinaigrette and toss well. (If not using cukes, just drizzle vinaigrette atop veggies after layering.)
- Spread half the cucumbers on bottom of bread. Top with tomato and onion slices, then with tuna, basil, olives and egg slices. Top egg with remaining cucumbers and vinaigrette. Cover with second bread half and firmly press sandwich together.
- Wrap sandwich tightly in foil, waxed paper or plastic wrap, then place in a plastic bag. Put sandwich under a weight such as a cast-iron frying pan topped with a filled kettle, or have a child about 7 years old sit on it. 🙂
Put in fridge for up to 24 hours along with weight (unless using small child). Unwrap, slice and enjoy.