Pan Bagnat Pressed French Tuna Sandwich Food

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PAN BAGNAT (CLASSIC FRENCH SANDWICH)



Pan Bagnat (Classic French Sandwich) image

Pan Bagnat is a classic French sandwich that is often served at picnics or other gatherings. The idea is to stuff the bread with the best quality tuna, vegetables, eggs, and dressing. Let it sit in the refrigerator compressed for a couple of hours, and then, cut it up into individual servings and feed it to your crowd.

Provided by Edyta

Categories     Lunch

Time 25m

Number Of Ingredients 11

1 12" ciabatta bread
2 cans Wild Planet Albacore Tuna in Water
1/2 red pepper, (thinly sliced)
2 scallions, (chopped)
1/2 cup Extra Virgin Olive Oil
2 tablespoons Dijon mustard
2 tomatoes, (sliced)
2 eggs, (hard-boiled)
1/3 English Seedless Cucumber, (sliced)
1 tablespoon Niçoise Olives, (sliced)
3-4 Anchovy filets

Steps:

  • Place your eggs in a pot with cold water. Boil your eggs for about 10 minutes, from the time the water starts boiling. Remove the eggs and cool them off in cold water.
  • Place your Wild Planet Tuna in a bowl and mash it with a fork. Then thinly slice peppers and chop scallions. Add to tuna, and mix it all together.
  • In a separate bowl, combine olive oil with mustard and mix together (this mixture can stay a little lumpy).
  • Cut your bread horizontally and scoop out some of the bread from the inside (you'll want to create sort of a boat that will hold all the ingredients well together).
  • Brush olive oil/mustard mixture onto the bottom half of the bread. Add sliced tomatoes, sliced eggs, sliced cucumbers, sliced olives, and anchovies.
  • Brush oil/mustard mixture on top of your bread, cover the sandwich and wrap in plastic foil.
  • Place the sandwich in between two baking sheets, and put something heavy on top to weight it down (cast iron skillet, brick or heavy books). Place it into the fridge. Refrigerate for at least 3-4 hours or overnight.
  • Remove from the fridge and cut off the edges of the bread. Then cut the bread into 2" sandwiches and pack for a picnic.

RACHAEL'S TUNA PAN BAGNAT



Rachael's Tuna Pan Bagnat image

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

1 French baguette
1 six to eight-ounce tuna steak
1 bay leaf
5 whole peppercorns
Juice of 1 lemon (See Cook's Note)
3 tablespoons capers, drained
1/4 red onion, chopped
1 can artichoke hearts in water, 15 ounces, drained, coarsely chopped
1/2 cup good quality black olives, from bulk bins in deli area of market
1/4 cup chopped flat leaf parsley, a couple of handfuls
Coarse black pepper, to your taste
2 to 3 tablespoons extra-virgin olive oil, to your taste

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.

PAN BAGNAT (FRENCH TUNA SANDWICH)



Pan Bagnat (French Tuna Sandwich) image

Pan Bagnat is the ultimate make-ahead picnic sandwich! Find some crusty bread, good quality canned tuna, a few choice toppings, and you're on your way. It seems fancy, but this French tuna sandwich couldn't be easier.

Provided by Sally Vargas

Categories     Sandwich     Make-ahead

Time 40m

Yield 2

Number Of Ingredients 13

1/2 small red onion, thinly sliced
2 hardboiled eggs , sliced
2 anchovy fillets, finely chopped
2 (5-ounce) cans oil-packed tuna fish
1/4 cup pitted Nicoise or Kalamata olives
1 to 2 tablespoon red wine vinegar
2 10-inch baguettes, or 1 full-sized baguette, cut in half (see Recipe Note)
1 garlic clove, peeled
1/4 cup olive oil
1/2 teaspoon salt
1/8 teaspoon pepper
2 tomatoes, sliced
12 large basil leaves

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 BAGNA (THE TUNA SANDWICH OF THE SOUTH OF FRANCE)



Pan Bagna (The Tuna Sandwich of the South of France) image

I love using deep red chunk tuna in olive oil. Plan to use this recipe for boat sandwiches using summer garden vegies. Found in the Seattle Times.

Provided by Busters friend

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

1 baguette, crusty (16 to 18 inches long)
1/4 cup extra virgin olive oil, fruity
12 ounces tuna, olive-oil-packed
1 garlic clove, minced
1 tomatoes, thinly sliced
1 cucumber, thinly sliced
4 anchovy fillets, to taste (can be rinsed or marinated in lemon juice to make them milder)
1/4 cup oil-cured black olive, pitted (these are the wrinkled olives that don't come packed in brine)
20 basil leaves, fresh

Steps:

  • Slice the loaf in half lengthwise. Hollow out the bread and drizzle with the olive oil to lightly moisten both pieces.
  • Layer in the remaining ingredients, and wrap in paper or plastic and press the sandwich for an hour.
  • To serve, slice the sandwich on an angle into small or large individual sandwiches.

Nutrition Facts : Calories 591.8, Fat 22.6, SaturatedFat 3.9, Cholesterol 35.7, Sodium 947.7, Carbohydrate 64.1, Fiber 4.9, Sugar 2.4, Protein 32.2

PAN BAGNAT



Pan Bagnat image

Here's a traditional French sadwich from "Real Simple, Meals Made Easy" by Reneee Schettler. This certainly brings canned tuna into the realm of "gourmet".

Provided by Acerast

Categories     Lunch/Snacks

Time 20m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 12

1 baguette
2 (6 ounce) cans tuna, drained
1/2 teaspoon kosher salt
1/4 teaspoon black pepper, freshly ground
2 tablespoons lemon juice, fresh
3 tablespoons extra virgin olive oil
1 head green leaf lettuce (or Boston luttuce)
2 plum tomatoes, sliced crosswise
1/2 small red onion, thinly sliced
1/3 cup kalamata olive, pitted and roughly chopped
1/3 cup fresh basil leaf
3 tablespoons capers, rinsed, drained and roughly chopped (optional)

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.

Nutrition Facts : Calories 561.4, Fat 19.1, SaturatedFat 3.4, Cholesterol 32.3, Sodium 1066.8, Carbohydrate 65.1, Fiber 5.6, Sugar 2.4, Protein 31.6

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