Pan Bagnat

Name: Pan Bagnat
Ingredients: 4 (4-ounce) round rustic rolls; 3 tablespoons sherry vinegar; 2 tablespoons extravirgin olive oil; 2 garlic cloves, minced; 3 tablespoons fresh lemon juice; 2 tablespoons chopped fresh parsley; 1/4 teaspoon black pepper; 1 (12-ounce) can solid white tuna in water, drained; 1 (12-ounce) bottle roasted red bell peppers, drained and sliced; 4 plum tomatoes, cut into 1/4-inch-thick slices; 24 spinach leaves; 8 canned anchovy fillets, chopped (about 3/4 ounce); 4 thin red onion slices

13 ingredients

2 steps

Ingredients

4 (4-ounce) round rustic rolls
3 tablespoons sherry vinegar
2 tablespoons extravirgin olive oil
2 garlic cloves, minced
3 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley
1/4 teaspoon black pepper
1 (12-ounce) can solid white tuna in water, drained
1 (12-ounce) bottle roasted red bell peppers, drained and sliced
4 plum tomatoes, cut into 1/4-inch-thick slices
24 spinach leaves
8 canned anchovy fillets, chopped (about 3/4 ounce)
4 thin red onion slices

Directions

1

Split rolls in half. Hollow out top and bottom halves of the rolls, leaving a 1/2-inch-thick shell; reserve torn bread for another use. Combine vinegar, oil, and garlic; stir with a whisk. Spoon vinegar mixture evenly over cut sides of rolls.
2

Combine juice, parsley, black pepper, and tuna. Spoon 1/2 cup tuna mixture on bottom half of each roll. Layer bell pepper slices, tomato slices, spinach leaves, anchovies, and onion over tuna mixture. Cover with tops of rolls. Wrap each roll tightly with plastic wrap, and refrigerate 2 hours or overnight.