Grilled Tuna Pan Bagnat Food

GRILLED TUNA PAN BAGNAT

Steps:

• Heat grill to high. Brush the tuna steaks with the 1 tablespoon of oil and season and salt and pepper. Grill for 3 to 4 minutes on both sides or until just cooked through. Let rest for 5 minutes then flake with a fork. Transfer to a bowl with the red onion and tomatoes.
• Whisk together the anchovy paste, lemon juice, mustard, red pepper, and 1/2 cup olive oil in a small bowl. Add the capers and then season with salt, to taste, if necessary. Pour the dressing over the tuna, add the basil, and gently mix to combine.
• Place the baguette on the grill, close the cover and let heat through, about 3 to 4 minutes. Remove from the grill and slice lengthwise. Remove some of the inside of the bread. Spread the tuna mixture evenly over the bottom half of the bread, place the top bread on, and press down firmly on the sandwich. Wrap the sandwich in foil and place a heavy pan on top. Let stand 30 minutes before serving and then cut into 4 pieces.

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.

RACHAEL'S TUNA PAN BAGNAT

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.

GRILLED CHICKEN PAN BAGNAT

Steps:

• Using meat mallet, pound chicken breasts between sheets of plastic wrap to 3/4-inch thickness. Combine 1/3 cup oil, 2 tablespoons lemon juice, herbes de Provence, and half of garlic in large resealable plastic bag. Add chicken to bag; shake to coat with marinade. Chill at least 2 hours and up to 6 hours.
• Prepare barbecue (medium-high heat). Remove chicken from marinade; shake off excess. Sprinkle chicken with salt and pepper. Grill chicken until cooked through, about 4 minutes per side. Cool. Cut chicken on diagonal into 1/2- to 3/4-inch-thick slices.
• Whisk anchovy paste, remaining 4 tablespoons lemon juice, and remaining garlic in small bowl. Gradually whisk in remaining 3/4 cup oil. Season dressing to taste with salt and pepper.
• Cut both bread loaves horizontally in half. Pull out and discard soft interior crumbs from top halves, leaving 1/2-inch-thick shell; drizzle 1/4 cup dressing over inside of each top. Drizzle 1/4 cup dressing over inside of each bottom half; sprinkle 2 tablespoons capers in each. Divide chicken, tomatoes, onion, and lettuce between sandwiches. Cover with tops, pressing to compact. Wrap sandwiches in foil, then place heavy skillet or food cans on top to weigh down. Refrigerate at least 2 hours. (Can be made 1 day ahead. Keep refrigerated. Let stand at room temperature 1 hour before serving.)
• Cut each sandwich into quarters and serve cold or at room temperature.
• A dried herb mixture available at specialty foods stores and in the spice section of some supermarkets. A combination of dried thyme, basil, savory, and fennel seeds can be substituted.

PAN BAGNAT

Steps:

• Bring a medium saucepan filled with enough water to cover 4 large eggs to a simmer. Add the eggs, adjust the heat, and simmer for exactly 12 minutes. Transfers the eggs to an ice bath to cool. When cool enough to handle, peel the eggs.
• Meanwhile, whisk together the olive oil, mustard and vinegar in a medium bowl. Chop the olives and add them to the bowl. Add the tuna with the oil. Thinly slice the red onion and add it to the bowl. Season with salt and pepper. Gently toss the ingredients together.
• Slice the baguette in half lengthwise. Drizzle each half lightly with olive oil. Top both halves of the baguette with the tuna mixture. Slice the eggs and top the tuna mixture evenly with the slices. Sprinkle the eggs lightly with salt and pepper. Top with arugula. Carefully flip the top half of the baguette onto the bottom half. Cut into 4 to 6 pieces and enjoy right away, or wrap the whole loaf tightly in plastic wrap and refrigerate, slicing into sandwiches when ready to serve.

PAN BAGNAT

Steps:

• Halve the baguette lengthwise, then cut it crosswise into 4 portions.
• Remove some of the light, fluffy bread from the center and reserve for another use (such as bread crumbs).
• In a medium bowl, combine the tuna, salt, pepper, lemon juice, and 1 Tablespoon of the oil.
• Place a few lettuce leaves on both halves of each baguette portion.
• top the bottom halves with the tuna mixture, tomatoes, onion, olives, basil and capers (if using).
• Drizzle with the remaining oil.
• Cover with the top half of each baguette portion and press gently but firmly.
• Enjoy or wrap and tote to your favorite outdoor activity.

TUNA PAN BAGNAT

Steps:

• Combine first 7 ingredients in a medium bowl. Combine basil and oil; stir with a whisk.
• Cut bread in half horizontally. Hollow out top and bottom halves of bread, leaving a 1-inch-thick shell; reserve torn bread for an other use.
• Rub cut sides of garlic clove over cut sides of bread; discard garlic. Drizzle basil mixture evenly over cut sides of bread.
• Spoon tuna mixture on bottom half of baguette. Arrange tomato slices over tuna mixture. Cover with top half of baguette.
• Wrap filled baguette in plastic wrap, and let stand for 20 minutes. Cut filled baguette into four 3-inch equal portions.