Pan Bagnat

Name: Pan Bagnat
Ingredients: 2 ciabatta rolls (or half of a baguette); 12 small fennel bulb; 12 red bell pepper; 1 egg, hard-boiled; 6 ounces white tuna in vegetable oil (solid white); 6 -8 pitted black olives (preferably oil cured); 12 teaspoon capers; 2 plum tomatoes, ripe; 1 teaspoon red wine vinegar; 1 teaspoon extra virgin olive oil; 1 teaspoon anchovy paste (optional); fresh ground black pepper

12 ingredients

17 steps

Ingredients

2 ciabatta rolls (or half of a baguette)
12 small fennel bulb
12 red bell pepper
1 egg, hard-boiled
6 ounces white tuna in vegetable oil (solid white)
6 -8 pitted black olives (preferably oil cured)
12 teaspoon capers
2 plum tomatoes, ripe
1 teaspoon red wine vinegar
1 teaspoon extra virgin olive oil
1 teaspoon anchovy paste (optional)
fresh ground black pepper

Directions

1

Slice open bread.
2

It needs to be something with a crusty exterior and a chewy texture so that it can absorb the dressing without falling apart.
3

Scoop out bread from top half of rolls.
4

Set them aside.
5

Remove and reserve green fronds from fennel bulb.
6

Thinly slice the bulb.
7

(You can substitute 1 sliced rib celery if desired.)
8

Cut bell pepper into thin rings.
9

Slice the egg.
10

Start layering the bottom halves of rolls in this order: fennel, bell pepper, egg and tuna.
11

Sprinkle with olives, capers and fennel fronds.
12

On top halves, place thinly sliced tomatoes.
13

Make dressing by mixing the vinegar, olive oil, anchovy paste and black pepper to taste.
14

Drizzle it over both tops and bottoms of sandwiches.
15

Put sandwiches together.
16

Wrap tightly in plastic.
17

Keep cool until ready to eat.