PAN BAGNAT (FRENCH TUNA SANDWICH)
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
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.
THE FRENCH PICNIC BAGUETTE - PAN BAGNAT
This delightful sandwich from Nice, in the South of France, started out as a Salade Niçoise in which stale bread was crumbled about an hour before it was served. The name literally means "bathed bread" - alluding to the spreading of olive oil on the bread and the softening of the inside of the bread after the filling has been added. It can be made with varying ingredients and various amounts but the basics are listed below, feel free to adapt it to your own preferences. I make these the night before we plan to go on a picnic; I then wrap a piece of greaseproof/brown paper around each roll or baguette sandwich, and tie them with kitchen string - it keeps them all together and looks very "French Rustic"! (It also helps to hold the sandwich together whilst eating them!) A French classic which is essential on the picnic menu.
Provided by French Tart
Categories Lunch/Snacks
Time P5DT10m
Yield 4 serving(s)
Number Of Ingredients 13
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!
Nutrition Facts : Calories 458.3, Fat 8.9, SaturatedFat 2.2, Cholesterol 125, Sodium 752.5, Carbohydrate 67, Fiber 6.4, Sugar 4.5, Protein 26.7
PICNIC PAN BAGNAT
This classic French sandwich makes a perfect picnic snack. Wrap tightly with plastic wrap to keep all the components in place during your travels.Courtesy of Kristen Eppich.
Provided by Food Network Canada
Categories eggs and dairy,fish,lunch,Olives
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Stir Dijon with vinegar and olive oil in a medium bowl. Flake in tuna and add olives and onions. Stir to combine.
- Slice baguette in half lengthwise. Spread tuna mixture over baguette. Top with tomato and egg slices. Slice into halves or quarters and wrap tightly with plastic wrap.
PAN BAGNAT (CLASSIC FRENCH SANDWICH)
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
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.
PAN BAGNAT
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
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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