Pan Bagnat

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By Darren Purchese

Try out our version of a classic sandwich from Nice in France. Think salad nicoise in bread...it's delicious. The bread is soaked in an anchovy flavoured red wine vinegar dressing and once assembled the sandwich is pressed down for around an hour. This lets the bread soak, the sandwich set, and all the flavours sing.

Time

1

hour

10

minutes

Degree of Difficulty

Easy

Save

0

Portions

1
servings

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Ingredients

Servings

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1 round soft bun or ciabatta
3 anchovy fillets
 garlic cloved, peeled
1tbsp red wine vinegar
3tbsp olive oil
1 tin of tuna in oil
1 red capsicum, cut into strips stewed, seeds and skin removed
8 green beans, blanched & refreshed
8 olives, pitted
 slices white salad onion
1 hard boiled egg
 slices ripe tomato
 herbs, basil or lovage or celery leaves or a combo of all
 salt flakes
 cracked black pepper
1

Chop the anchovy fillets and add to a small jar, grate in the garlic clove using a microplane and add a pinch of salt and a few grinds of black pepper. Add a tablespoon of red wine vinegar and close the lid, shake to disperse and dissolve the salt for a minute. Open the lid and add the olive oil, close and shake again for another minute.

 

2

Use a knife to split the bread and open it up, spoon all of the dressing liberally and evenly over the exposed insides of the bread roll. Assemble the sandwich by adding the tuna to the bottom half followed by the red capsicum slices, green beans, olives. Add the salad onion slices followed by the sliced boiled egg, season the egg with salt and pepper and add the tomato slices followed by a touch more seasoning. Place the top half of the bread on top to complete the sandwich and press down firmly.

 

3

Wrap the bread tightly in paper and weigh down with something heavy for 1 hour. Unwrap the sandwich and cut in half, enjoy.

 

1
0 hours 0 minutes

Chop the anchovy fillets and add to a small jar, grate in the garlic clove using a microplane and add a pinch of salt and a few grinds of black pepper. Add a tablespoon of red wine vinegar and close the lid, shake to disperse and dissolve the salt for a minute. Open the lid and add the olive oil, close and shake again for another minute.

2
0 hours 0 minutes

Use a knife to split the bread and open it up, spoon all of the dressing liberally and evenly over the exposed insides of the bread roll. Assemble the sandwich by adding the tuna to the bottom half followed by the red capsicum slices, green beans, olives. Add the salad onion slices followed by the sliced boiled egg, season the egg with salt and pepper and add the tomato slices followed by a touch more seasoning. Place the top half of the bread on top to complete the sandwich and press down firmly.

3
0 hours 0 minutes

Wrap the bread tightly in paper and weigh down with something heavy for 1 hour. Unwrap the sandwich and cut in half, enjoy.

Recipe Tags sandwich, tuna