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Clean recipe · thekitchn.com

Pan Bagnat

A spectacularly special French picnic sandwich full of everything that makes a classic Nicoise salad so great — tuna, eggs, herbs, olives, radishes and onion.

Original recipe: thekitchn.com

Yield:
3 servings
Prep:
1800 sec
Total:
1800 sec
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Ingredients

  1. 1/2 medium red onion, very thinly sliced (3/4 cup)
  2. 3 tablespoons red wine vinegar
  3. 3 tablespoons coarsely chopped fresh parsley leaves
  4. 1 1/2 teaspoons olive oil from the anchovies
  5. 2 1/2 anchovies packed in olive oil, minced
  6. 1/2 clove garlic, minced or finely grated
  7. 8 ounces on-the-vine or heirloom tomatoes (2 small), thinly sliced
  8. 1/4 teaspoon kosher salt
  9. 1/4 teaspoon freshly ground black pepper
  10. 1 9 to 12-inch long unsliced loaf ciabatta or crusty sourdough bread (14 to 16 ounces)
  11. 7-10 ounces tuna packed in olive oil (net weight), such as Tonnino Ventresca
  12. 2 tablespoons extra-virgin olive oil, plus more for drizzling
  13. 2 tablespoons Dijon mustard
  14. 1/2 cup pitted Castelvetrano or Niçoise olives, or a combination, coarsely chopped
  15. 2 hard-boiled eggs, peeled and thinly sliced
  16. 1/3 cup thinly sliced red radishes (2 to 3)

Instructions

  1. Stir 1/2 very thinly sliced medium red onion and 3 tablespoons red wine vinegar together in a medium bowl. Let sit, tossing occasionally, for 30 minutes to 1 hour. Meanwhile, make the parsley mixture.
  2. Stir 3 tablespoons coarsely chopped fresh parsley leaves, 1 1/2 teaspoons olive oil from the anchovies, 2 1/2 minced anchovies, and 1/2 minced garlic clove together in a small bowl.
  3. About 30 minutes before you’re ready to assemble the sandwich, season the tomatoes and toast the bread. Heat the oven to 350ºF. Arrange 8 ounces thinly sliced tomatoes in a single layer on a plate lined with a double layer of paper towels. Season with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper.
  4. Using a serrated knife, halve 1 loaf ciabatta bread horizontally. Using your hands, scoop out some of the bread from the center of each loaf, creating a well for the ingredients (reserve the scooped-out bread for another use). Place cut-side up directly on the middle rack and bake until toasted and the top is dry to the touch, about 10 minutes. Let cool for at least 10 minutes.
  5. When ready to assemble, drain the red onion. Drain 7 to 10 ounces tuna packed in olive oil.
  6. Drizzle 2 tablespoons extra-virgin olive oil over the cut-sides of the bread. Spread 2 tablespoons Dijon mustard on the cut side of the top half. Spread the parsley mixture onto the cut side of the bottom half.
  7. Layer on the bottom half in the following order: 2 thinly sliced hard-boiled eggs, tomatoes, tuna, 1/2 cup coarsely chopped pitted olives, red onion, and 1/3 cup thinly sliced red radishes. Drizzle with a little more extra-virgin olive oil. Close with the top half of the loaf.
  8. Wrap tightly in plastic wrap and place on a baking sheet. Top with a second baking sheet. Place a heavy weight (like a 20-pound dumbbell) on top to weight the sandwich down. (Alternatively, top with a Dutch oven and fill with canned food or heavy objects.) Press for 1 to 2 hours at room temperature. Unwrap and cut crosswise into 3 to 4 pieces.