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.
PAN BAGNE - CORSICAN TUNA SANDWICH
I got this from an old newspaper clipping by Frances Price, posted here for safekeeping, though I haven't yet tried it. There are several versions of "Pan Bagnat" posted on Zaar; this is a slightly different (Corsican) version called "Pan Bagne." This requires at least several hours of chilling time (to allow the flavors to meld).
Provided by coconutty
Categories Lunch/Snacks
Time 10m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Cut bread in half lengthwise, scoop out insides, leaving 1-inch shell. Drizzle bread with olive oil. Spread lettuce evenly over bottom half.
- Arrange tuna over lettuce, top with alternating slices of egg and tomato.
- Separate the slice of onion into rings and arrange them on top.
- Sprinkle with olives, salt and pepper.
- Cover with top bread slice, wrap tightly and chill for several hours or overnight.
Nutrition Facts : Calories 259.6, Fat 16.5, SaturatedFat 3.5, Cholesterol 229.5, Sodium 249.7, Carbohydrate 9.6, Fiber 2.6, Sugar 4.8, Protein 18.9
PAN BAGNAT
Steps:
- In a small mixing bowl, whisk together the red wine vinegar, mustard, salt, and pepper. While continuing to whisk, gradually add the olive oil. Whisk until an emulsion forms. Set aside.
- Slice the baguette horizontally into 2 pieces. Tear out some of the soft bread in the center of each side, making a slight well in the bread. Place the tuna, green pepper, red onion, hard-boiled eggs, olives, and tomato on the bottom side of the bread in that order. Drizzle the vinaigrette over the vegetables, top with the second piece of bread, and wrap tightly in plastic wrap. Let stand at room temperature for 2 hours before serving.
- Cut into 4 sandwiches and serve.
More about "pan bagne corsican tuna sandwich recipes"
RECIPE: PAN BAGNAT (PROVENçAL TUNA SANDWICH) | WHOLE …
From wholefoodsmarket.com
Servings 4Calories 280 per servingTotal Time 2 hrs 20 mins
- Cut each baguette in half horizontally and scoop out a small amount of bread from the inside of each baguette half to make a well.
- Place baguettes on a baking sheet, cut-side up, and toast under the broiler until light golden brown. Set aside.
- In a small bowl, whisk together vinegar, mustard, salt and pepper. While whisking, add oil in a slow, steady stream until evenly blended.
PAN BAGNAT (PROVENçAL TUNA SANDWICH) • CURIOUS CUISINIERE
From curiouscuisiniere.com
RECIPES PAN BAGNAT (TUNA SANDWICH) | SOSCUISINE
From soscuisine.com
CANNED TUNA RECIPE FRENCH-STYLE TUNA SANDWICH PAN …
From rachaelrayshow.com
RECIPE - CURTIS STONE - TUNA SANDWICH “PAN BAGNAT" - HALLMARK …
From hallmarkchannel.com
PAN BAGNAT (FRENCH TUNA SANDWICH) RECIPE | RECIPES.NET
From recipes.net
RECIPES PAN BAGNAT (TUNA SANDWICH) [IRRITABLE BOWEL ... - SOSCUISINE
From soscuisine.com
PAN BAGNAT (CLASSIC FRENCH SANDWICH) - EATING EUROPEAN
From eatingeuropean.com
PAN BAGNA (MEDITERRANEAN TUNA SANDWICH) | METRO
From metro.ca
PAN BAGNAT TUNA SANDWICH RECIPE | COOKING LIGHT
From cookinglight.com
BEST PAN BAGNAT RECIPE - HOW TO MAKE FRENCH TUNA SALAD …
From food52.com
BEST PAN BAGNE CORSICAN TUNA SANDWICH RECIPES
From alicerecipes.com
PAN BAGNAT WITH TUNA — MARK BITTMAN
From markbittman.com
PAN BAGNE – CORSICAN TUNA SANDWICH RECIPE
From recipenode.com
PAN BAGNAT TUNA NICOISE SANDWICH RECIPE - FOODGURUUSA.COM
From foodguruusa.com
PAN BAGNAT (FRENCH TUNA SANDWICH) | RECIPE | KITCHEN STORIES
From kitchenstories.com
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