Pan Bagnat

Name: Pan Bagnat
Prep time: 25 min
Total time: 145 min
Yield: 4
Cuisine: Greek
Ingredients: 1 tbsp Red Wine Vinegar (1 tablespoon red wine vinegar); ½ tsp Dijon Mustard (1/2 teaspoon Dijon mustard); ½ tsp Kosher Salt (1/2 teaspoon kosher salt); ¼ tsp Black Pepper (1/4 teaspoon freshly ground black pepper); 3 tbsp Olive Oil (3 tablespoons olive oil); 1 piece Baguette (1 (16- to 18-inch) baguette); 12 oz Tuna (12 ounces canned tuna packed in oil or water, drained and crumbled); 1 piece Green Bell Pepper (1 small green pepper, sliced into rings); 1 piece Red Onion (1 small red onion, sliced into rings); 2 pieces Egg (2 hard-boiled eggs, sliced); 1 cup Kalamata Olive (1 cup kalamata olives, chopped); 1 piece Tomato (1 tomato, thinly sliced)

Pan Bagnat - Soups & Sandwiches (Greek)

145 minGreek

Servings4

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Dairy Free
Pescatarian

Steps

1In a small mixing bowl, whisk together the red wine vinegar, mustard, salt, and pepper. While continuing to whisk, gradually add the olive oil. Whisk until an emulsion forms. Set aside.
2Slice the baguette horizontally into 2 pieces. Tear out some of the soft bread in the center of each side, making a slight well in the bread. Place the tuna, green pepper, red onion, hard-boiled eggs, olives, and tomato on the bottom side of the bread in that order. Drizzle the vinaigrette over the vegetables, top with the second piece of bread, and wrap tightly in plastic wrap. Let stand at room temperature for 2 hours before serving.
3Cut into 4 sandwiches and serve.