PAN-BAGNAT (A MEDITERRANEAN SANDWICH WITH SALADE NICOISE)
Provided by Craig Claiborne And Pierre Franey
Categories lunch, quick, main course
Time 15m
Yield Four servings
Number Of Ingredients 17
Steps:
- Cut the rolls in half, sandwich fashion. Pull out a small amount of the soft inner portion. Crumble and set aside.
- Brush each of the eight cut portions with a half teaspoon of vinegar and with a half teaspoon of oil.
- Put the reserved crumbled bread pieces into a bowl and add the tomatoes, pepper, cucumber, radishes, onion, green and black olives, capers, garlic, tuna, basil, remaining four teaspoons of vinegar, remaining 10 tablespoons of olive oil, salt, pepper and the hard-cooked eggs. Toss gently to blend thoroughly.
- Heap one-fourth of the salad onto four sandwich roll halves. Top each with a second half and press. Wrap each sandwich tightly in clear plastic wrap and leave at room temperature until ready to serve.
Nutrition Facts : @context http, Calories 427, UnsaturatedFat 18 grams, Carbohydrate 41 grams, Fat 23 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 741 milligrams, Sugar 6 grams
PAN BAGNAT
Steps:
- Slice bread in half lengthwise. Using hands, remove interior of loaf, leaving 3/4-inch shell. Brush interior of both halves with olive oil and line with basil leaves in single layer.
- Combine undrained tuna, tomatoes, olives, onion, and lemon juice in medium bowl to blend. Season to taste with salt and pepper.
- Spoon salad evenly into bottom bread shell. Cover with top half and wrap tightly with plastic. Place in shallow baking pan; top with another baking pan and weight with heavy cans. Let stand 20 minutes.
- Unwrap pan bagnat and cut into 1 1/2-inch slices. Place on platter, garnish with basil sprigs, and serve.
NIçOISE TUNA SANDWICH (PAN BAGNAT)
Steps:
- Combine the red and white onion with 2 tablespoons extra-virgin olive oil,1 tablespoon red-wine vinegar, 1/4 teaspoon salt, and several grinds of black pepper in a bowl.
- Using your hands, mix and squeeze everything together for 5 minutes. (Don't rush through this part; the onions need time to release their juices and mellow.)
- Work in can of tuna in olive oil, including the oil. Season with fresh lemon juice, red-wine vinegar, and salt, then add pepper to taste.
- Cut kaiser rolls in half crosswise and spread each bottom half with lettuce leaves. Use a couple of varieties-whatever looks good-for the difference in texture.
- On top of each lettuce layer, arrange 4 tomato slices (skip this step if you don't have good-really good-tomatoes on hand). Then add about half the tuna mixture and 3 to 4 slices of hard-boiled egg.
- Crisscross each sandwich with 2 drained anchovy fillets and strew with Niçoise olives (pit them if desired), chopped scallion greens, and sliced radishes. Then drizzle generously with more olive oil and top with the remaining kaiser halves, pressing gently but firmly.
PAN BAGNAT LOAF STUFFED WITH SALADE NICOISE
Mary Cadogan shows you how to make a Provençal speciality that's the most perfect of picnic foods
Provided by Mary Cadogan
Categories Lunch, Main course
Time 1h
Yield 8 slices
Number Of Ingredients 9
Steps:
- Split the loaf in half lengthwise. Drizzle both cut surfaces with olive oil and scatter the vinegar and garlic on the bottom half. Sprinkle both cut sides with salt and pepper.
- Roughly chop the tomatoes and spread over the bottom half, then sprinkle over the capers and olives. Lay the anchovies on top, scatter with basil leaves and press everything down lightly.
- Cover the filling with the other half of the loaf and press down firmly.
- Wrap tightly in foil or greaseproof paper and place a weight on top for at least half an hour, longer if you have the time (4 hours maximum).
- Unwrap and cut into thick slices.
Nutrition Facts : Calories 246 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 38 grams carbohydrates, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 1.47 milligram of sodium
SALADE NIçOISE
Make salade niçoise your go-to salad for summer. With crunchy lettuce, ripe tomatoes, potatoes, tuna and soft-boiled eggs, it's full of flavour and texture
Provided by Barney Desmazery
Categories Dinner, Lunch, Supper
Time 35m
Number Of Ingredients 12
Steps:
- To make the dressing, mash the garlic and anchovy, if using, with a small pinch of salt on a board using the blade of a large knife, or in a pestle and mortar. Combine the paste with the mustard and vinegar, then slowly stir in the tuna oil. Set aside.
- Tip the new potatoes into a large pan of cold salted water, ensuring they're well covered. Bring to the boil, then reduce the heat to a simmer. Add the beans and cook for 5 mins, then remove with a slotted spoon and immediately plunge into a bowl of iced water to cool. Cook the potatoes for another 5 mins until tender, then drain and leave to cool. When cool enough to handle, halve or quarter them, and toss in a large bowl with 1 tbsp of the dressing. Leave to cool completely.
- Meanwhile, cook the eggs in a second pan of simmering water for 7½ mins, then transfer to a bowl of iced water to cool. Drain the beans and eggs, then peel and halve the eggs.
- Tip the lettuce quarters, cooked beans and olives into the bowl with the potatoes. Add most of the remaining dressing and gently toss. Divide the salad between two bowls, and top with the tomatoes and eggs. Flake over the tuna, then drizzle with the rest of the dressing and season.
Nutrition Facts : Calories 633 calories, Fat 42 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 34 grams protein, Sodium 2.2 milligram of sodium
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