Pan Bagnat

Name: Pan Bagnat
Prep time: 30 min
Total time: 30 min
Yield: 6 serving(s)
Ingredients: 6 sandwich buns, crusty mediterranean type preferred; 2 tablespoons wine vinegar; 4 tablespoons olive oil; 1 clove crushed garlic; 1 red onion, sliced; 3 tomatoes, sliced; 1 red bell peppers or 1 green bell pepper, sliced; 1 English cucumber, sliced; 1 cup canned tuna; 3 hard-boiled eggs, sliced; 1/2 cup sliced black olives; 12 fresh basil leaves; anchovy fillet, to taste (optional)

Submitted by lynnski LA

"This is a Mediterranean style sandwich from the Riviera which migrated to California. They makes a great vegetarian lunch and good party sandwiches because they taste better if made in advance. It allows time for the juices to be absorbed in the roll."

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Ready In:: 30mins
Ingredients:: 13
Serves:: 6

ingredients

6 sandwich buns, crusty mediterranean type preferred
dressing
2 tablespoons wine vinegar
4 tablespoons olive oil
1 clove crushed garlic
1 red onion, sliced
3 tomatoes, sliced
1 red bell peppers or 1 green bell pepper, sliced
1 English cucumber, sliced
1 cup canned tuna
3 hard-boiled eggs, sliced
¹⁄₂ cup sliced black olives
12 fresh basil leaves
anchovy fillet, to taste (optional)

directions

Remove some of the inner part of the rolls to make room for the filling.
Use bottled dressing or mix together wine vinegar, olive oil, and garlic.
Spread on the dressing.
Place the ingredients inside the rolls and then cover.
Wrap the sandwiches and let them set long enough for the dressing and juices to be absorbed by the roll, about 20 minutes.

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RECIPE SUBMITTED BY

lynnski LA

Los Angeles, CA

I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking. I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.

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