Curtis Stones Pan Bagnat Food

CURTIS STONE'S PAN BAGNAT

Steps:

• In a food processor, combine the aioli, crème fraiche, basil and half the lemon zest and juice, and process for about 20 seconds, or until the basil is coarsely chopped but not puréed
• Season the basil mayonnaise to taste with salt and pepper
• In a small bowl, gently fold the tuna, olives, capers and the remaining lemon zest and juice to combine, keeping the tuna in large chunks as much as possible
• Lay the ciabatta cut side up on a cutting board and spread the basil mayonnaise over both pieces
• Scatter the arugula and radicchio over the bottom piece
• Lay the slices of egg atop the lettuces and follow with the tuna mixture, cucumbers, and onion
• Top with the other piece of bread
• Cut into 4 sandwiches and serve

PAN BAGNAT

Steps:

• In a small mixing bowl, whisk together the red wine vinegar, mustard, salt, and pepper. While continuing to whisk, gradually add the olive oil. Whisk until an emulsion forms. Set aside.
• Slice the baguette horizontally into 2 pieces. Tear out some of the soft bread in the center of each side, making a slight well in the bread. Place the tuna, green pepper, red onion, hard-boiled eggs, olives, and tomato on the bottom side of the bread in that order. Drizzle the vinaigrette over the vegetables, top with the second piece of bread, and wrap tightly in plastic wrap. Let stand at room temperature for 2 hours before serving.
• Cut into 4 sandwiches and serve.