This sandwich, our French pan bagnat creation, is perfect for outdoor eating. Its flavor improves when made ahead. Source: Everyday Food, July/August 2009. The ingredients include olive oil, white wine vinegar, Dijon mustard, coarse salt, ground pepper, canned tuna, cucumber, red onion, rustic bread, olive tapenade, fresh basil, and hard-boiled eggs. The instructions involve mixing the oil, vinegar, and mustard, seasoning with salt and pepper, tossing the tuna with some of the dressing, adding cucumber and onion to the remaining dressing, cutting the bread in half, removing some of the soft interior, spreading tapenade on the bottom, topping with basil and egg slices, seasoning with salt and pepper, adding tuna and cucumber mixture, and closing the sandwich. The sandwich is then wrapped tightly in plastic and pressed with a heavy pan for an hour or overnight in the fridge. Serve by cutting into quarters.
27.04.2023 @ 03:29
This sandwich, our French pan bagnat creation, is perfect for outdoor eating. Its flavor improves when made ahead. Source: Everyday Food, July/August 2009. The ingredients include olive oil, white wine vinegar, Dijon mustard, coarse salt, ground pepper, canned tuna, cucumber, red onion, rustic bread, olive tapenade, fresh basil, and hard-boiled eggs. The instructions involve mixing the oil, vinegar, and mustard, seasoning with salt and pepper, tossing the tuna with some of the dressing, adding cucumber and onion to the remaining dressing, cutting the bread in half, removing some of the soft interior, spreading tapenade on the bottom, topping with basil and egg slices, seasoning with salt and pepper, adding tuna and cucumber mixture, and closing the sandwich. The sandwich is then wrapped tightly in plastic and pressed with a heavy pan for an hour or overnight in the fridge. Serve by cutting into quarters.