Pan Bagnat

Name: Pan Bagnat
Ingredients: 4 crusty bread rolls or 1 French baguette, cut into four pieces; 1 garlic clove; 14 cup olive oil; 1 tablespoon red wine vinegar; 3 tablespoons basil leaves, torn; 2 tomatoes, sliced; 2 eggs, hard-boiled and sliced; 1 (2 1/2 ounce) can tuna in vegetable oil, drained; 8 anchovy fillets; 1 small cucumber, sliced; 12 red pepper, thinly sliced; 1 french shallot, thinly sliced

12 ingredients

5 steps

Ingredients

4 crusty bread rolls or 1 French baguette, cut into four pieces
1 garlic clove
14 cup olive oil
1 tablespoon red wine vinegar
3 tablespoons basil leaves, torn
2 tomatoes, sliced
2 eggs, hard-boiled and sliced
1 (2 1/2 ounce) can tuna in vegetable oil, drained
8 anchovy fillets
1 small cucumber, sliced
12 red pepper, thinly sliced
1 french shallot, thinly sliced

Directions

1

Slice the bread rolls in half and remove some of the soft center from the tops.
2

Cut the garlic in half and rub the insides of the rolls with the cut sides of the garlic.
3

Sprinkle both sides of the bread with the olive oil, vinegar, salt and pepper.
4

Layer all the other ingredients on the base of the rolls, cover with the other half and wrap each sandwich in foil.
5

Press firmly with a light weight and stand in a cool place for an hour before serving.