Aioli Pan Bagnat Or Stuffed Pita Recipes

AIOLI PAN BAGNAT OR STUFFED PITA

Aioli Pan Bagnat or Stuffed Pita image

I started out with the idea of making something like the traditional niçoise salad in a bun called pan bagnat, and using aioli to dress it. But whole-wheat pitas had just been delivered to my Iranian market when I went to buy produce, and I couldn't resist them. So I tossed the vegetables together with the tuna and aioli and filled the pockets with a sort of garlicky chopped salad.

Provided by Martha Rose Shulman

Categories dinner, weekday, main course

Time 45m

Yield 2 generous servings

Number Of Ingredients 13

Ingredients

1 5-ounce can water-packed tuna
1 stalk celery, finely diced
1/4 cup aioli
1/2 to 1 teaspoon Dijon mustard (to taste)
Lemon juice as desired
1/2 pound tomatoes, half chopped, half sliced
3 or 4 basil leaves, torn or cut in chiffonade
Salt and freshly ground pepper
Bibb lettuce or spinach leaves (a generous handful), washed and torn into smallish pieces
1/2 cucumber, or 1 Persian cucumber, peeled if waxy, seeded and sliced thin
2 whole-wheat pitas, cut in half
1/2 to 1 small red or green bell pepper, sliced in rings, or roasted and sliced
1/2 small red onion, sliced, soaked for 5 minutes in cold water, drained and rinsed (optional)

Steps:

Drain the tuna and toss in a medium bowl with the celery, aioli and Dijon mustard. Stir in a little lemon juice if desired. Add the chopped tomatoes, basil, spinach or lettuce, and some of the sliced cucumber, and season with salt and pepper. Toss together.
Open up each pita half and fill with some tuna mixture. Put tomato, pepper, onion and cucumber slices on top of the tuna/vegetable mixture, and serve. If not serving right away, wrap tightly in plastic.

Nutrition Facts : @context http, Calories 421, UnsaturatedFat 20 grams, Carbohydrate 34 grams, Fat 25 grams, Fiber 6 grams, Protein 20 grams, SaturatedFat 4 grams, Sodium 791 milligrams, Sugar 5 grams, TransFat 0 grams

PAN BAGNAT

Pan Bagnat image

The beauty of a pan bagnat: not only is it impressive and something different to share with fellow picnickers, it also wants to be made in advance. The longer it sits (up to 24 hours), the better it gets. The flavors marry, the oil and tomato juices mingle, the anchovies dissolve into the bread and all of it coalesces into a sophisticated whole that stays intact when you bite in. Pan bagnats can be a catchall for whatever vegetables are on hand: crisp hot and sweet peppers, fennel, cucumber and scallions. Even string beans, peas and fava beans can all work. The tuna itself is optional; some versions are ringed with just anchovies and sliced hard-cooked eggs. And at the time of year when wild salmon is in season, you could use some of the leftover cooked fish in place of tuna, which would make the sandwich even classier.

Provided by Melissa Clark

Categories quick, appetizer, side dish

Time 15m

Yield 2 to 3 servings

Number Of Ingredients 14

Ingredients

2 anchovy fillets, minced (optional)
1 very small garlic clove, minced
1 teaspoon red wine vinegar
1/2 teaspoon Dijon mustard
Pinch of salt and freshly ground pepper
2 tablespoons extra virgin olive oil
1 8-inch round crusty country loaf or small ciabatta, halved
1 Kirby cucumber or 1/2 regular cucumber
1 medium-size, ripe tomato, sliced
1/2 small red onion, sliced
1 jar (5 to 6 ounces) tuna packed in olive oil, drained
8 large basil leaves
2 tablespoons sliced pitted olives, preferably a mix of black and green
1 hard-cooked egg, peeled and thinly sliced

Steps:

In a small bowl, whisk together the optional anchovies, the garlic, vinegar, mustard, salt and pepper. Slowly drizzle in oil, whisking constantly.
If using a country loaf, pull out some soft interior crumb to form a cavity. If using a ciabatta, you won't need to eliminate anything.
If using a Kirby cucumber, slice thinly. If using a regular cucumber, peel, halve lengthwise, and scoop out seeds from one half. Thinly slice seedless half. Add sliced cucumber to vinaigrette and toss well.
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. Weight sandwich for 7 to 10 minutes, then flip and weight it for another 7 to 10 minutes (or as long as you can get the child to sit still). Unwrap, slice and serve immediately, or keep it wrapped for up to 8 hours before serving.

Nutrition Facts : @context http, Calories 264, UnsaturatedFat 12 grams, Carbohydrate 12 grams, Fat 16 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 3 grams, Sodium 432 milligrams, Sugar 4 grams, TransFat 0 grams

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