Pan Bagnat

Name: Pan Bagnat
Ingredients: 1 large fresh baked roll (preferably a Ciabatta roll); 1 tablespoon extra virgin olive oil; 1 tablespoon red wine vinegar (or balsamic vinegar); 2 ounces best quality canned tuna, well drained; 3 -4 thin slices of fresh red bell peppers; 12 of a medium firm fresh tomato, thinly sliced; 1 hardboiled egg, sliced; 3 -4 anchovy fillets (or more, to taste); 1 small handful of fresh lettuce leaf (such as butter lettuce, endive or your favorite)

9 ingredients

6 steps

Ingredients

1 large fresh baked roll (preferably a Ciabatta roll)
1 tablespoon extra virgin olive oil
1 tablespoon red wine vinegar (or balsamic vinegar)
2 ounces best quality canned tuna, well drained
3 -4 thin slices of fresh red bell peppers
12 of a medium firm fresh tomato, thinly sliced
1 hardboiled egg, sliced
3 -4 anchovy fillets (or more, to taste)
1 small handful of fresh lettuce leaf (such as butter lettuce, endive or your favorite)

Directions

1

Slice open the roll and drizzle both halves with the oil and vinegar.
2

Spread the tuna evenly on the bottom half of roll.
3

Add strips of red bell pepper and tomato slices, pressing down to compact.
4

Add egg slices and anchovies, pressing to adhere.
5

Top with lettuce and the remaining bun half, press together and enjoy!
6

Tip: If not eating right away, wrap sandwich in wax paper or parchment and tie with kitchen string and chill until ready to eat (up to 24 hours).