Pan Bagnat Classic French Sandwich Food

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.

PAN BAGNAT (FRENCH TUNA SANDWICH)

Steps:

• Slice and store the sandwiches: With the sandwiches still wrapped in plastic, use a serrated knife to cut them into individual servings. The sandwiches are ready to eat now, or they can be packed into a picnic basket or lunch box and eaten within about two hours from now. The sandwiches taste best at room temperature.

PAN BAGNAT (PRESSED FRENCH TUNA SANDWICH)

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.

THE FRENCH PICNIC BAGUETTE - PAN BAGNAT

Steps:

• Cut the baguette into even size portions.
• Then cut the baguette pieces or bread rolls in half lengthways, and scoop out some of the bread filling. (You use this for a gratin-type affair later in the week or for breadcrumbs).
• Rub the garlic over the inside of both halves, drizzle with a generous amount of olive oil and season well.
• In one hollowed-out half, pack in the egg slices, tuna, tomatoes, anchovies, olives, chopped red onion and lettuce leaves.
• Drizzle with more oil, and a little white-wine vinegar.
• Put the other half of the baguette or bread roll on top, wrap snugly in tinfoil and place on a flat surface. Lay some big books on top to weigh it down. (I use a Larousse Gastronomique!).
• Leave for an hour or two. Then remove the tinfoil and wrap a band of greaseproof or brown paper around the middle of each portion, and tie tightly with kitchen string.
• These can then be stored overnight in a covered container until next day. (This is not necessary - but can be handy to avoid all the fuss next day!).
• Take them on your picnic with wine, fruit and good company!
• Sublime!