Good Eats Pan Bagnat

Name: Good Eats Pan Bagnat
Ingredients: 1 tablespoon red wine vinegar; 12 teaspoon Dijon mustard; 12 teaspoon kosher salt; 14 teaspoon ground black pepper; 3 tablespoons olive oil; 1 baguette, approximately 16 to 18 inches long; 12 ounces tuna in vegetable oil or 12 ounces tuna in water, drained and crumbled; 1 small green pepper, sliced into rings; 1 small red onion, sliced into rings; 2 hard-boiled eggs, sliced; 1 cup kalamata olive, chopped; 1 tomatoes, thinly sliced

12 ingredients

9 steps

Ingredients

1 tablespoon red wine vinegar
12 teaspoon Dijon mustard
12 teaspoon kosher salt
14 teaspoon ground black pepper
3 tablespoons olive oil
1 baguette, approximately 16 to 18 inches long
12 ounces tuna in vegetable oil or 12 ounces tuna in water, drained and crumbled
1 small green pepper, sliced into rings
1 small red onion, sliced into rings
2 hard-boiled eggs, sliced
1 cup kalamata olive, chopped
1 tomatoes, thinly sliced

Directions

1

In a small mixing bowl, whisk together vinegar, mustard, salt and pepper.
2

While continuing to whisk, gradually add olive oil.
3

Set aside.
4

Slice the bread horizontally into 2 pieces.
5

Tear out some of the bread from the bottom piece, making a slight well.
6

Place the tuna, then green pepper, red onion, egg, olives and tomato on the bottom side of the bread in that order.
7

Drizzle the vinaigrette over the vegetables and top with second piece of bread.
8

Wrap tightly in plastic wrap and let stand at room temperature for 2 hours before serving.
9

Cut into 4 sandwiches and serve.