Pan Bagnat
This is one of my favorite sandwiches ever. I love the idea of softening day-old bread with the sandwich ingredients’ juices. This is good for lunch, yes, but even better when it’s waiting in your refrigerator at the end of a long day or night.
Ingrediënten
- Serves 2 to 4
- 2 anchovy fillets salt-packed or oil-packed
- 1 small clove garlic minced
- ½ teaspoon Dijon mustard
- 1 teaspoon red wine vinegar
- 3 tablespoons extra-virgin olive oil
- 1 small cucumber thinly sliced
- 1 large crusty round baguette or 2 to 4 ciabatta rolls
- ½ small red onion thinly sliced
- 1 handful leaf lettuce torn into bite-size pieces
- 4 small tomatoes Early Girl or Roma preferred, cut into ¼- to ½-inch slices
- Salt
- 5 ounces canned solid tuna packed in oil drained
- 4 large basil leaves torn into pieces
- 2 eggs hard-boiled (see this page), peeled, and sliced
- ½ cup pitted Niçoise olives halved
Instructies
- If your anchovies are salt-packed, soak them in water for 10 minutes to remove their salt.
- Drain.
- Finely chop the anchovy fillets and place them in a large bowl.
- Whisk in the garlic, mustard, and vinegar to combine.
- Slowly whisk in the olive oil.
- Once combined, add the cucumber and stir to coat.
- Cut the bread roll in half.
- Remove and discard the soft white center of each side so it resembles a hollow bowling ball.
- Spread half of the cucumber mixture along the bottom slice of bread.
- Top with the red onion, lettuce, tomatoes, and a pinch of salt.
- Spread the tuna across the surface of the tomatoes.
- Top with the basil, eggs, and olives.
- Finish with the remaining cucumbers and a drizzle of the vinaigrette from the bowl.
- At this point, your sandwich should resemble a precarious tower.
- Carefully cover the tower with the other half of the bread and wrap the entire sandwich in aluminum foil or plastic wrap.
- Put the wrapped sandwich in your refrigerator with a weight on top (I use a heavy pan) for 30 minutes.
- Flip, weight the other side, and let it sit in your refrigerator for another 30 minutes, or up to 12 hours.
- To serve, cut the sandwich in halves or quarters and enjoy cold or at room temperature.
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