Pan Bagnat aka Fancy French Tuna Salad Sandwich
Ingredients
- 1 loaf crusty French bread (*)
- 1/4 cup whole basil leaves
- 1 clove garlic
- 1 can tuna, 6 ounces (If you love more tuna, feel free to use 1.5-2 times more)
- 1/4 cup chopped parsley
- 3/4 cup olive tapenade (e.g. chopped olive is good, too)
- 1/2 red onion, chopped
- 1/2 cup red sweet mini pepper, chopped (2-3 mini peppers)
- 1 can drained and chopped artichokes (about 1/2 cup after chopped)
- 6 tbsp olive oil, plus more for drizzling If you are using tuna in oil, you can use the oil.
- 1 juice from one lemon
- salt and pepper, to taste
Instructions
- Slice baguette in half, then horizontally slice it.
- Scoop out inside of bread of the bottom side, to create a trough.
- Drizzle bread with olive oil, and rub with garlic.
- Line bread with basil.
- In a medium bowl, mix tuna, parsley, olive tapenade, artichoke, veggies, and salt/pepper.
- Add the juice from one lemon and the olive oil.
- Add salt and pepper to taste and stir.
- Scoop tuna mixture onto the bread.
- Make a sandwich, by topping one half with the remaining halves of bread.
- Wrap in saran wrap tightly, and store in fridge.
- Cover the sandwich with something weighted, and leave overnight.
- The next morning, take out of the fridge and cut into individual serving sizes. Enjoy!
Notes
* Bugette – Ideally, use 1~2 days old baguette. If you get a freshly baked bread, put it in the oven at 320F for about 10-15 min after slicing in a half before applying olive oil.) Or the bread will be extremely chewy and your jaws get tired after eating the sandwich.