PAN BAGNAT
The beauty of a pan bagnat: not only is it impressive and something different to share with fellow picnickers, it also wants to be made in advance. The longer it sits (up to 24 hours), the better it gets. The flavors marry, the oil and tomato juices mingle, the anchovies dissolve into the bread and all of it coalesces into a sophisticated whole that stays intact when you bite in. Pan bagnats can be a catchall for whatever vegetables are on hand: crisp hot and sweet peppers, fennel, cucumber and scallions. Even string beans, peas and fava beans can all work. The tuna itself is optional; some versions are ringed with just anchovies and sliced hard-cooked eggs. And at the time of year when wild salmon is in season, you could use some of the leftover cooked fish in place of tuna, which would make the sandwich even classier.
Provided by Melissa Clark
Categories quick, appetizer, side dish
Time 15m
Yield 2 to 3 servings
Number Of Ingredients 14
Steps:
- In a small bowl, whisk together the optional anchovies, the garlic, vinegar, mustard, salt and pepper. Slowly drizzle in oil, whisking constantly.
- If using a country loaf, pull out some soft interior crumb to form a cavity. If using a ciabatta, you won't need to eliminate anything.
- If using a Kirby cucumber, slice thinly. If using a regular cucumber, peel, halve lengthwise, and scoop out seeds from one half. Thinly slice seedless half. Add sliced cucumber to vinaigrette and toss well.
- Spread half the cucumbers on bottom of bread. Top with tomato and onion slices, then with tuna, basil, olives and egg slices. Top egg with remaining cucumbers and vinaigrette. Cover with second bread half and firmly press sandwich together.
- Wrap sandwich tightly in foil, waxed paper or plastic wrap, then place in a plastic bag. Put sandwich under a weight such as a cast-iron frying pan topped with a filled kettle, or have a child about 7 years old sit on it. Weight sandwich for 7 to 10 minutes, then flip and weight it for another 7 to 10 minutes (or as long as you can get the child to sit still). Unwrap, slice and serve immediately, or keep it wrapped for up to 8 hours before serving.
Nutrition Facts : @context http, Calories 264, UnsaturatedFat 12 grams, Carbohydrate 12 grams, Fat 16 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 3 grams, Sodium 432 milligrams, Sugar 4 grams, TransFat 0 grams
RACHAEL'S TUNA PAN BAGNAT
The longer pan bagnat sits, the tastier it gets. I make a whole baguette, even for just myself. In less than 24 hours, after a late night trip or two to the fridge, I can finish the whole loaf off! Also, This recipe is picnic-perfect! One last tip: wrap the sandwich in wax paper, peeling it back as you eat the bagnat. The wrapping over the end of each sandwich will catch the juices as you eat it.
Provided by Rachael Ray : Food Network
Time 10m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Crisp baguette in hot oven, then cool to handle. Cut baguette in half lengthwise, on an angle, then split each half lengthwise.
- Put about 1 inch of water, the bay leaf, peppercorns, and juice of 1/2 the lemon into a small skillet and bring to a simmer over medium heat. Add the tuna steak, cover, and simmer until cooked through, about 4 minutes. Remove tuna from the water and allow to cool. Place tuna in a bowl and separate with a fork. Add capers, red onion, artichokes.
- For olives, if they're pitted, coarsely chop them. If the olives have pits, place an olive or 2 on your cutting board. Turn your knife sideways and place the flat of the blade on top of the olives -- just like peeling garlic -- whack the heal of your hand on knife and the pits of the olives will be exposed. Remove pits and chop.
- Add olives and parsley to tuna mixture. Squeeze the juice of half a lemon into the bowl. Squeeze lemon halves holding cut side upright, allowing juice to spill over sides. The seeds will stay with the lemon half, rather than falling into your salad. Add black pepper to the bowl and drizzle salad liberally with evoo, extra virgin olive oil. Toss tuna salad and adjust pepper and evoo to your taste. Pack the tuna salad on to baguette halves and set tops in place. Press down to set the bread and salad together. The bread will absorb the evoo and salad juices -- YUMMY! Cut each half baguette in half again, making 4 sandwiches, total.
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 SANDWICH WITH TUNA, ANCHOVIES, AND PARSLEY
When you think about it, "Pan Bagnat" is just a fancy way of saying "the best of all possible summer sandwiches." Unlike the typical tuna on wheat, this Provençal classic only gets better as sits, making it just the thing for picnics, backyard suppers, and last-minute road trips. And its briny, garlicky flavors beat plain old mayo any day.
Provided by Adina Steiman
Categories Sandwich Low Fat Kid-Friendly Lunch Tuna Healthy Low Cholesterol Anchovy Sandwich Theory Picnic Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 2
Number Of Ingredients 13
Steps:
- Cut baguette in half crosswise with a serrated knife, then split each half lengthwise. Drizzle cut sides of bread with oil and rub with garlic. Arrange 2 anchovies on top half of each baguette.
- Toss onion and vinegar in a medium bowl and season with 1/4 tsp. each salt and pepper. Let stand 5 minutes. Add tuna and parsley and toss gently to combine. Taste and adjust seasoning. Pile tuna mixture on bottom half of each baguette. Top tuna mixture with eggs and olives.
- Arrange tomato slices on top of anchovies and close sandwiches. Wrap sandwiches tightly in foil and place a heavy pot or skillet on top. Add a few heavy objects such as cans to weigh down pot and press down on sandwiches. Let sit at room temperature at least 40 minutes and up to 1 hour. Unwrap, slice each sandwich in half crosswise (if desired), and serve.
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