Pan Bagnat or The Traditional Provençal Sandwich
Pan-bagnat means "wet bread". Indeed, the flavors of the vegetables and the virgin oil of this Provençal-style tuna sandwich seep into the bread.
- 1 tablespoon red wine vinegar
- 0.5 teaspoon Dijon mustard
- 0.5 teaspoon salt
- 0.13 teaspoon freshly ground black pepper
- 3 tablespoons olive oil, extra virgin
- 4 Kaiser buns or 1 French Baguette cut into 4 pieces
- 4 ounces canned tuna packed in oil or water, drained and crumbled
- 0.5 small green pepper, sliced into rings
- 0.5 small red pepper, sliced into rings
- 0.5 small red onion, sliced into rings
- 2 hard-boiled eggs, sliced
- 16 black olives, pitted and chopped (Niçoise or Kalamata)
- 2 medium tomatoes, thinly sliced
- 8 anchovies filet, optional
- 16 large basil leaves, cut into chiffonade
- 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 form. Set aside.
- Divide the Kaiser buns horizontally into 2 pieces. Tear out some of the soft bread in the center of each side, making a slight well in the bread. On each bottom piece, place the tuna, green pepper, red onion, hard-boiled eggs, olives, tomato and basil 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 ½ hour before serving.