This sandwich, based on the French pan bagnat, is perfect for outdoor dining. Its flavor improves when you make it ahead. Source: Everyday Food, July/August 2009. 4 servings. Ingredients: 3 tablespoons extra-virgin olive oil, 2 tablespoons white wine vinegar, 1 tablespoon Dijon mustard, coarse salt and ground pepper, 2 cans oil-packed tuna (6 ounces each), drained, 1/4 English cucumber, thinly sliced, 1/2 small red onion, halved and thinly sliced, an 8-inch round loaf country bread, 3 tablespoons jarred olive tapenade, 1 cup fresh basil leaves, 2 large eggs, hard-boiled and sliced. Directions: 1. In a medium bowl, whisk together oil, vinegar, and mustard; season with salt and pepper. Transfer 2 tablespoons dressing to another bowl; toss with tuna. To remaining dressing, add cucumber and onion; toss to combine. 2. Cut bread in half horizontally; remove most of soft interior crumb. Spread tapenade on bottom half. Top with basil leaves, then egg slices; season with salt and pepper. Top with tuna, then cucumber mixture; close sandwich. 3. Wrap sandwich tightly in plastic and place between two baking sheets. Weight with a heavy skillet. Let stand 1 hour (or refrigerate overnight). To serve, cut into quarters.
Zachariah
27.04.2023 @ 03:20
This sandwich, based on the French pan bagnat, is perfect for outdoor dining. Its flavor improves when you make it ahead. Source: Everyday Food, July/August 2009. 4 servings. Ingredients: 3 tablespoons extra-virgin olive oil, 2 tablespoons white wine vinegar, 1 tablespoon Dijon mustard, coarse salt and ground pepper, 2 cans oil-packed tuna (6 ounces each), drained, 1/4 English cucumber, thinly sliced, 1/2 small red onion, halved and thinly sliced, an 8-inch round loaf country bread, 3 tablespoons jarred olive tapenade, 1 cup fresh basil leaves, 2 large eggs, hard-boiled and sliced. Directions: 1. In a medium bowl, whisk together oil, vinegar, and mustard; season with salt and pepper. Transfer 2 tablespoons dressing to another bowl; toss with tuna. To remaining dressing, add cucumber and onion; toss to combine. 2. Cut bread in half horizontally; remove most of soft interior crumb. Spread tapenade on bottom half. Top with basil leaves, then egg slices; season with salt and pepper. Top with tuna, then cucumber mixture; close sandwich. 3. Wrap sandwich tightly in plastic and place between two baking sheets. Weight with a heavy skillet. Let stand 1 hour (or refrigerate overnight). To serve, cut into quarters.