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.
AIOLI PAN BAGNAT OR STUFFED PITA
I started out with the idea of making something like the traditional niçoise salad in a bun called pan bagnat, and using aioli to dress it. But whole-wheat pitas had just been delivered to my Iranian market when I went to buy produce, and I couldn't resist them. So I tossed the vegetables together with the tuna and aioli and filled the pockets with a sort of garlicky chopped salad.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 45m
Yield 2 generous servings
Number Of Ingredients 13
Steps:
- Drain the tuna and toss in a medium bowl with the celery, aioli and Dijon mustard. Stir in a little lemon juice if desired. Add the chopped tomatoes, basil, spinach or lettuce, and some of the sliced cucumber, and season with salt and pepper. Toss together.
- Open up each pita half and fill with some tuna mixture. Put tomato, pepper, onion and cucumber slices on top of the tuna/vegetable mixture, and serve. If not serving right away, wrap tightly in plastic.
Nutrition Facts : @context http, Calories 421, UnsaturatedFat 20 grams, Carbohydrate 34 grams, Fat 25 grams, Fiber 6 grams, Protein 20 grams, SaturatedFat 4 grams, Sodium 791 milligrams, Sugar 5 grams, TransFat 0 grams
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 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
PAN BAGNAT
Categories Salad Sandwich Olive Tomato No-Cook Quick & Easy Tuna Bell Pepper Summer Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Mix oil and garlic in bowl. Hollow out inside of both bread halves, leaving 1/2-inch-thick sides. Brush inside of bread halves with garlic oil. Spread tuna evenly over bottom half. Top with onion, then tomatoes, pressing down to compact. Sprinkle anchovies and capers over, pressing to adhere. Layer peppers over, then olives. Top with remaining bread half; press together.
- Wrap bread tightly in plastic wrap. Refrigerate at least 2 hours and up to 1 day. Cut bread crosswise into six 3-inch-wide pieces.
PAN BAGNAT (PRESSED FRENCH TUNA SANDWICH)
I'm gonna show you how to make the world's most famous tuna sandwich, which is really the world's most famous tuna salad, the Niçoise, stuffed and pressed inside a whole loaf of bread. According to people who consider things, this is considered the ultimate picnic sandwich, since it has to be made ahead, and the longer it sits in its own juices, the better.
Provided by Chef John
Categories World Cuisine Recipes European French
Time 8h30m
Yield 6
Number Of Ingredients 16
Steps:
- Stir garlic into the olive oil and set aside.
- Partially hollow out the bread by pulling out about 50% of the insides. Brush the bread very generously with the garlic olive oil, reserving about 1 tablespoon for later use.
- Begin building the sandwich by placing a layer of sliced tomatoes on the bottom half, covering it completely. Season with salt and pepper. Top with sliced onion, olives, and banana peppers.
- Crumble the tuna over the top, pressing down slightly so it stays in place. Be sure to go as close to the edges as possible. Top with anchovy filets, capers, sliced eggs, and basil leaves. Top with another layer of tomatoes. Season with salt and pepper. Drizzle with vinegar and reserved garlic olive oil.
- Place the top half of the loaf on and press firmly to compress the ingredients. Wrap in several layers of plastic wrap, then with aluminum foil, ending with seams at the top.
- Place into a large pan and place a sheet pan over the top. Weigh down with heavy cans, pots, a cast iron pan, or a cutting board, to press the sandwich as evenly as possible.
- Place in the refrigerator for at least 8 hours, or up to overnight, turning halfway through if possible. Unwrap, slice, and serve.
Nutrition Facts : Calories 561.7 calories, Carbohydrate 46.9 g, Cholesterol 105.2 mg, Fat 30.1 g, Fiber 3.3 g, Protein 26.5 g, SaturatedFat 5 g, Sodium 1286.6 mg, Sugar 3.8 g
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