This is a print preview of "Traditional Pan Bagnat" recipe.

• Click here to print
• or return back to Traditional Pan Bagnat.

Traditional Pan Bagnat Recipe

by Global Cookbook

Ingredients

2 x 4inch rounds of crusty bread 1 x Clove garlic 1/4 c. Extra virgin extra virgin olive oil 2 tsp Red wine vinegar, or possibly more to taste     Salt and pepper to taste 3 lrg Ripe tomatoes, cored and sliced 24 x Fresh basil leaves 8 x Fresh mint leaves

1 x 6-oz can tuna packed in oil 1 x Scallion, chopped 2 tsp Capers packed in brine, liquid removed 12 x Nicoise olives, pitted 6 x Anchovy fillets packed in extra virgin olive oil (optio 1 x Hardboiled egg, sliced 5 whl basil leaves

Directions

1. Cut the bread in half and remove the soft center. Cut the garlic clove in half and rub it on each half. Drizzle the bottom half of the bread with about 1 Tbsp. extravirgin extra virgin olive oil and 1 tsp. red wine vinegar.
2. Season with salt and pepper.
3. Cover bottom of bread with tomato slices, drizzle more extra virgin olive oil, top with 12 basil leaves and the mint leaves.
4. In a bowl put the tuna, scallion, capers, nicoise olives, and stir them all together. Place a portion of this mix on the basil and mint leaves. Top it with the anchovy fillets, if you like, the hard boiled egg slices, a layer of sliced tomatoes, and the basil leaves. Drizzle with remaining extra virgin olive oil and vinegar. Season with salt and pepper. Place other half of the bread on top.
5. Wrap the sandwiches in foil. Let them stand at room temperature for at least one hour so which the dressing may saturate the bread.
6. Yield: 2 serving

© 2024 CookEatShare