Pan Bagna Sandwiches

"From The Convenience Cook by Judith Finlayson. A grown-up, make-ahead tuna sandwich. Cooking time is refrigeration time."
 
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Ready In:
4hrs 15mins
Ingredients:
13
Yields:
4 sandwiches
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ingredients

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directions

  • Finely chop onions, celery, parsley, red pepper, parsley, black olives and capers. Place in a bowl.
  • Drain tuna and add to chopped vegetables. Add mayonnaise, lemon juice, olive oil, salt and pepper. Mix well.
  • Split baguette lengthwise. Hollow out soft bread. Brush with additional olive oil.
  • Spread tuna mixture evenly over the bottom half of the bread. Cover with top portion of bread and cut baguette into two pieces. Press down firmly on each piece, then wrap tightly in plastic wrap. Refrigerate 4 hours to overnight. A weight can be placed on the sandwiches.
  • Cut each baguette piece in half to make 4 sandwiches. They can also be cut in smaller slices for appetizers.

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RECIPE SUBMITTED BY

I am a stay-at-home-mom, or rather, drive-around-in-the-minivan mom to DS7, DD6, DD5 and DS1. DH is lactose intolerant so I have learned to work around that in my recipes. I started baking cookies and such when I was about 9, and cooking daily suppers when I was 13 so I have been in the kitchen for a good percentage of my life already. It's a good thing that it's my favourite place to be! My favourite appliance is a rice cooker, with the Kitchenaid mixer running a close second. DH bought a Traeger wood pellet barbecue for Mother's Day a few years ago and it is amazing. I almost always wear an apron in the kitchen because I'm a sloppy cook and stained too many shirts. My favourite is from www.ashtongreen.com, a Canadian website that sells great kitchen stuff. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket"> <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg">
 
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