RACHAEL'S TUNA PAN BAGNAT
The longer pan bagnat sits, the tastier it gets. I make a whole baguette, even for just myself. In less than 24 hours, after a late night trip or two to the fridge, I can finish the whole loaf off! Also, This recipe is picnic-perfect! One last tip: wrap the sandwich in wax paper, peeling it back as you eat the bagnat. The wrapping over the end of each sandwich will catch the juices as you eat it.
Provided by Rachael Ray : Food Network
Time 10m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Crisp baguette in hot oven, then cool to handle. Cut baguette in half lengthwise, on an angle, then split each half lengthwise.
- Put about 1 inch of water, the bay leaf, peppercorns, and juice of 1/2 the lemon into a small skillet and bring to a simmer over medium heat. Add the tuna steak, cover, and simmer until cooked through, about 4 minutes. Remove tuna from the water and allow to cool. Place tuna in a bowl and separate with a fork. Add capers, red onion, artichokes.
- For olives, if they're pitted, coarsely chop them. If the olives have pits, place an olive or 2 on your cutting board. Turn your knife sideways and place the flat of the blade on top of the olives -- just like peeling garlic -- whack the heal of your hand on knife and the pits of the olives will be exposed. Remove pits and chop.
- Add olives and parsley to tuna mixture. Squeeze the juice of half a lemon into the bowl. Squeeze lemon halves holding cut side upright, allowing juice to spill over sides. The seeds will stay with the lemon half, rather than falling into your salad. Add black pepper to the bowl and drizzle salad liberally with evoo, extra virgin olive oil. Toss tuna salad and adjust pepper and evoo to your taste. Pack the tuna salad on to baguette halves and set tops in place. Press down to set the bread and salad together. The bread will absorb the evoo and salad juices -- YUMMY! Cut each half baguette in half again, making 4 sandwiches, total.
PAN BAGNAT SANDWICH WITH TUNA, ANCHOVIES, AND PARSLEY
When you think about it, "Pan Bagnat" is just a fancy way of saying "the best of all possible summer sandwiches." Unlike the typical tuna on wheat, this Provençal classic only gets better as sits, making it just the thing for picnics, backyard suppers, and last-minute road trips. And its briny, garlicky flavors beat plain old mayo any day.
Provided by Adina Steiman
Categories Sandwich Low Fat Kid-Friendly Lunch Tuna Healthy Low Cholesterol Anchovy Sandwich Theory Picnic Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 2
Number Of Ingredients 13
Steps:
- Cut baguette in half crosswise with a serrated knife, then split each half lengthwise. Drizzle cut sides of bread with oil and rub with garlic. Arrange 2 anchovies on top half of each baguette.
- Toss onion and vinegar in a medium bowl and season with 1/4 tsp. each salt and pepper. Let stand 5 minutes. Add tuna and parsley and toss gently to combine. Taste and adjust seasoning. Pile tuna mixture on bottom half of each baguette. Top tuna mixture with eggs and olives.
- Arrange tomato slices on top of anchovies and close sandwiches. Wrap sandwiches tightly in foil and place a heavy pot or skillet on top. Add a few heavy objects such as cans to weigh down pot and press down on sandwiches. Let sit at room temperature at least 40 minutes and up to 1 hour. Unwrap, slice each sandwich in half crosswise (if desired), and serve.
PAN BAGNAT (PRESSED FRENCH TUNA SANDWICH)
I'm gonna show you how to make the world's most famous tuna sandwich, which is really the world's most famous tuna salad, the Niçoise, stuffed and pressed inside a whole loaf of bread. According to people who consider things, this is considered the ultimate picnic sandwich, since it has to be made ahead, and the longer it sits in its own juices, the better.
Provided by Chef John
Categories World Cuisine Recipes European French
Time 8h30m
Yield 6
Number Of Ingredients 16
Steps:
- Stir garlic into the olive oil and set aside.
- Partially hollow out the bread by pulling out about 50% of the insides. Brush the bread very generously with the garlic olive oil, reserving about 1 tablespoon for later use.
- Begin building the sandwich by placing a layer of sliced tomatoes on the bottom half, covering it completely. Season with salt and pepper. Top with sliced onion, olives, and banana peppers.
- Crumble the tuna over the top, pressing down slightly so it stays in place. Be sure to go as close to the edges as possible. Top with anchovy filets, capers, sliced eggs, and basil leaves. Top with another layer of tomatoes. Season with salt and pepper. Drizzle with vinegar and reserved garlic olive oil.
- Place the top half of the loaf on and press firmly to compress the ingredients. Wrap in several layers of plastic wrap, then with aluminum foil, ending with seams at the top.
- Place into a large pan and place a sheet pan over the top. Weigh down with heavy cans, pots, a cast iron pan, or a cutting board, to press the sandwich as evenly as possible.
- Place in the refrigerator for at least 8 hours, or up to overnight, turning halfway through if possible. Unwrap, slice, and serve.
Nutrition Facts : Calories 561.7 calories, Carbohydrate 46.9 g, Cholesterol 105.2 mg, Fat 30.1 g, Fiber 3.3 g, Protein 26.5 g, SaturatedFat 5 g, Sodium 1286.6 mg, Sugar 3.8 g
PAN BAGNAT (FRENCH TUNA SANDWICH)
Pan Bagnat is the ultimate make-ahead picnic sandwich! Find some crusty bread, good quality canned tuna, a few choice toppings, and you're on your way. It seems fancy, but this French tuna sandwich couldn't be easier.
Provided by Sally Vargas
Categories Sandwich Make-ahead
Time 40m
Yield 2
Number Of Ingredients 13
Steps:
- Slice and store the sandwiches: With the sandwiches still wrapped in plastic, use a serrated knife to cut them into individual servings. The sandwiches are ready to eat now, or they can be packed into a picnic basket or lunch box and eaten within about two hours from now. The sandwiches taste best at room temperature.
More about "pan bagnat sandwich with tuna anchovies and parsley recipes"
CANNED TUNA RECIPE FRENCH-STYLE TUNA SANDWICH PAN …
From rachaelrayshow.com
PAN BAGNAT SANDWICH WITH TUNA, ANCHOVIES, AND PARSLEY RECIPE ...
From pinterest.co.uk
PAN BAGNAT WITH TUNA — MARK BITTMAN
From markbittman.com
PAN BAGNAT (FRENCH TUNA SANDWICH) RECIPE – DELYCIO
From delycio.com
PAN BAGNAT (FRENCH TUNA SANDWICH) | RECIPE | KITCHEN STORIES
From kitchenstories.com
PAN BAGNAT TUNA NICOISE SANDWICH RECIPE | LEMONS + ANCHOVIES
From lemonsandanchovies.com
PAN BAGNAT SANDWICH WITH TUNA, ANCHOVIES, AND PARSLEY …
From keeprecipes.com
PAN BAGNAT SANDWICH WITH TUNA, ANCHOVIES, AND PARSLEY
From pinterest.co.uk
PAN BAGNAT SANDWICH WITH TUNA, ANCHOVIES, AND PARSLEY
From pinterest.com
SIMPLE RECIPES PAN BAGNAT SANDWICH WITH TUNA, ANCHOVIES, AND …
From food.askwonderpro.com
PAN BAGNAT SANDWICH WITH TUNA, ANCHOVIES, AND PARSLEY
From mealplannerpro.com
PAN BAGNAT SANDWICH WITH TUNA, ANCHOVIES, AND PARSLEY | RECIPE
From pinterest.co.uk
HOW TO MAKE THE ULTIMATE PICNIC SANDWICH | EPICURIOUS
From epicurious.com
PAN BAGNAT SANDWICH WITH TUNA, ANCHOVIES, AND PARSLEY
From pinterest.com
RECIPE: PAN BAGNAT, A FRENCH "BATHED BREAD" TUNA SANDWICH
From foodhousehome.com
AMERICA’S TEST KITCHEN PAN BAGNAT (EP 2114) | WSKG
From wskg.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love