Pan Bagnat

These French sandwiches are so tasty - the ingredients really work well together to create incredible flavor!  We've made them for picnics and instead of letting them sit at room temperature we just put them in the cooler with everything else in the morning and they're perfect by lunch. We forget the eggs (because we forget to hard-boil eggs ahead of time) every time but one of these days we'll try it with eggs.

I've found that chunk tuna works best. Also, rather than getting demi-baguettes from Panera or something (I couldn't fine them at King Soopers or Waldemort) you can get a 5 or 6 pack from Costco for a fraction of the price. I just wrap the unused ones really well and freeze them for the next time we do these sandwiches. Alton Brown (author of the recipe) just uses one big baguette and cuts it into serving sections. For us the demi-baguettes are just easier for picnics.

Don't forget to read your jar of kalamata olives well - you want to be sure you have the pitted ones!

Pan Bagnat

1 Tbsp red wine vinegar

1/2 tsp Dijon mustard

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

3 Tbsp olive oil 

4 demi-baguettes 

12 oz canned tuna packed in water 

1 small green pepper, sliced into thin rings

2 hard-boiled eggs, sliced

1 C chopped kalamata olives

1 tomato, sliced

In a small mixing bowl, whisk together the vinegar, mustard, salt and pepper. While continuing to whisk, gradually add the olive oil. Whisk until an emulsion forms. Set aside.

Slice the baguettes horizontally into 2 pieces each. Tear our some of the soft bread in the center of each side, making a slight well in the bread (both sides). Place tuna, green pepper, eggs, olives and tomato on the bottom halves 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. 

Altered slightly from Alton Brown's recipe.