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Provençal Tuna Sandwich (Pan Bagnat)

Name: Provençal Tuna Sandwich (Pan Bagnat)
Prep time: 144 min
Cook time: 240 min
Total time: 384 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 2, cored and thinly sliced crosswise plum tomatoes; to taste salt; 1 can (140g) canned tuna in olive oil, drained; 4 scallions, thinly sliced; ½, stemmed, seeded and julienned small red bell pepper; ⅓ cup extra-virgin olive oil; 1 tbsp Dijon mustard; 1 (18cm diameter, about 567g), halved horizontally rustic round loaf; 1, cored and thinly sliced crosswise small fennel bulb; 1, thinly sliced crosswise small cucumber; 2, thinly sliced crosswise hard-boiled eggs; 8, drained oil-packed anchovies; 10, pitted and halved salt-cured black olives; to taste freshly ground black pepper

Other★ Easy384min

Prep 144m ·
Cook 240m ·
4 Servings

IngredientsWhat you'll need for Provençal Tuna Sandwich (Pan Bagnat)

	Ingredient	Amount	Notes
	plum tomatoes	2, cored and thinly sliced crosswise
	salt	to taste
	canned tuna in olive oil, drained	1 can (140g)
	scallions, thinly sliced	4
	small red bell pepper	½, stemmed, seeded and julienned
	extra-virgin olive oil	⅓ cup
	Dijon mustard	1 tbsp
	rustic round loaf	1 (18cm diameter, about 567g), halved horizontally
	small fennel bulb	1, cored and thinly sliced crosswise
	small cucumber	1, thinly sliced crosswise
	hard-boiled eggs	2, thinly sliced crosswise
	oil-packed anchovies	8, drained
	salt-cured black olives	10, pitted and halved
	freshly ground black pepper	to taste

A delicious Provençal Tuna Sandwich (Pan Bagnat) recipe.

Cooking StepsHow to cook Provençal Tuna Sandwich (Pan Bagnat) step by step

Step 1 Detail

Sprinkle the tomato slices evenly with salt, then transfer to a colander; let drain for 30 minutes.
Step 2 Detail

In a small bowl, flake the tuna with a fork and toss with the scallions and julienned red bell pepper; set aside.
Step 3 Detail

In another small bowl, whisk together the olive oil and Dijon mustard until well combined; set the dressing aside.
Step 4 Detail

Hollow out the insides of the bread loaf, discarding the crumb or reserving for another use.
Step 5 Detail

Arrange the tomato slices evenly over the bottom half of the bread, then layer on the fennel and cucumber; spread the tuna mixture over top, then arrange the egg slices, anchovies, and olives on top.
Step 6 Detail

Drizzle the dressing evenly over the filling and season with salt and black pepper; cover with the top half of the bread and press down gently.
Step 7 Detail

Wrap the sandwich tightly in plastic wrap and place on a baking sheet; weight it down with another baking sheet and a cast-iron skillet as a press. Refrigerate for at least 4 hours or overnight. Cut into quarters before serving.