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Pan Bagna (The Tuna Sandwich of the South of France)

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“I love using deep red chunk tuna in olive oil. Plan to use this recipe for boat sandwiches using summer garden vegies. Found in the Seattle Times.”
READY IN:
15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Slice the loaf in half lengthwise. Hollow out the bread and drizzle with the olive oil to lightly moisten both pieces.
  2. Layer in the remaining ingredients, and wrap in paper or plastic and press the sandwich for an hour.
  3. To serve, slice the sandwich on an angle into small or large individual sandwiches.

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