Pan Bagnat

Name: Pan Bagnat
Ingredients: 1 tablespoon red wine vinegar; 1/2 teaspoon Dijon mustard; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 3 tablespoons olive oil; 1 baguette, approximately 16 to 18 inches long; 12 ounces canned tuna packed in oil or 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 chopped kalamata olives; 1 tomato, thinly sliced

12 ingredients

10 steps

Ingredients

1 tablespoon red wine vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons olive oil
1 baguette, approximately 16 to 18 inches long
12 ounces canned tuna packed in oil or 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 chopped kalamata olives
1 tomato, thinly sliced

Directions

1

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

While continuing to whisk, gradually add the olive oil.
3

Whisk until an emulsion forms.
4

Set aside.
5

Slice the baguette horizontally into 2 pieces.
6

Tear out some of the soft bread in the center of each side, making a slight well in the bread.
7

Place the tuna, green pepper, red onion, hard-boiled eggs, olives, and tomato on the bottom side of the bread in that order.
8

Drizzle the vinaigrette over the vegetables, top with the second piece of bread, and wrap tightly in plastic wrap.
9

Let stand at room temperature for 2 hours before serving.
10

Cut into 4 sandwiches and serve.