Aioli Pan Bagnat Or Stuffed Pita Recipes

AIOLI PAN BAGNAT OR STUFFED PITA

Steps:

• Drain the tuna and toss in a medium bowl with the celery, aioli and Dijon mustard. Stir in a little lemon juice if desired. Add the chopped tomatoes, basil, spinach or lettuce, and some of the sliced cucumber, and season with salt and pepper. Toss together.
• Open up each pita half and fill with some tuna mixture. Put tomato, pepper, onion and cucumber slices on top of the tuna/vegetable mixture, and serve. If not serving right away, wrap tightly in plastic.

PAN BAGNAT (CLASSIC FRENCH SANDWICH)

Steps:

• Place your eggs in a pot with cold water. Boil your eggs for about 10 minutes, from the time the water starts boiling. Remove the eggs and cool them off in cold water.
• Place your Wild Planet Tuna in a bowl and mash it with a fork. Then thinly slice peppers and chop scallions. Add to tuna, and mix it all together.
• In a separate bowl, combine olive oil with mustard and mix together (this mixture can stay a little lumpy).
• Cut your bread horizontally and scoop out some of the bread from the inside (you'll want to create sort of a boat that will hold all the ingredients well together).
• Brush olive oil/mustard mixture onto the bottom half of the bread. Add sliced tomatoes, sliced eggs, sliced cucumbers, sliced olives, and anchovies.
• Brush oil/mustard mixture on top of your bread, cover the sandwich and wrap in plastic foil.
• Place the sandwich in between two baking sheets, and put something heavy on top to weight it down (cast iron skillet, brick or heavy books). Place it into the fridge. Refrigerate for at least 3-4 hours or overnight.
• Remove from the fridge and cut off the edges of the bread. Then cut the bread into 2" sandwiches and pack for a picnic.

GARLIC AIOLI

Steps:

• Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl. Cover and refrigerate for at least 30 minutes before serving.

VEGAN PAN BAGNAT

Steps:

• Place prepared beans, lettuce, tomatoes, onion, pimentos, garlic, basil and capers into mixing bowl.
• Wisk together vinegar, oil and sugar. Pour over vegetables and toss.
• To serve stuff each pita pocket with 3/4 cup of mixture.

STUFFED PITA MEXICAN STYLE (TORTA ARABE)

Steps:

• Carefully cut open pita bread 2/3 down, but not entirely.
• Optional-- spread some butter on each inner flap.
• Spread a thin refried bean layer on each inner flap.
• Continue filling with rest of ingredients.
• Finish off with a few drops of lime juiceand a sprinkling of your favorite Mexican chile sauce.
• Carefully transfer to pancake type of grill and lightly toast or fry golden brown on both sides.
• Careful when turning over-- would be best to use long ice cube type prongs to keep filling inside when turning.
• --Donot overstuff, of course!
• Just before eating add some sour cream, if desired.

PAN BAGNAT LOAF STUFFED WITH SALADE NICOISE

Steps:

• Split the loaf in half lengthwise. Drizzle both cut surfaces with olive oil and scatter the vinegar and garlic on the bottom half. Sprinkle both cut sides with salt and pepper.
• Roughly chop the tomatoes and spread over the bottom half, then sprinkle over the capers and olives. Lay the anchovies on top, scatter with basil leaves and press everything down lightly.
• Cover the filling with the other half of the loaf and press down firmly.
• Wrap tightly in foil or greaseproof paper and place a weight on top for at least half an hour, longer if you have the time (4 hours maximum).
• Unwrap and cut into thick slices.

PAN BAGNAT (PRESSED FRENCH TUNA SANDWICH)

Steps:

• Stir garlic into the olive oil and set aside.
• Partially hollow out the bread by pulling out about 50% of the insides. Brush the bread very generously with the garlic olive oil, reserving about 1 tablespoon for later use.
• Begin building the sandwich by placing a layer of sliced tomatoes on the bottom half, covering it completely. Season with salt and pepper. Top with sliced onion, olives, and banana peppers.
• Crumble the tuna over the top, pressing down slightly so it stays in place. Be sure to go as close to the edges as possible. Top with anchovy filets, capers, sliced eggs, and basil leaves. Top with another layer of tomatoes. Season with salt and pepper. Drizzle with vinegar and reserved garlic olive oil.
• Place the top half of the loaf on and press firmly to compress the ingredients. Wrap in several layers of plastic wrap, then with aluminum foil, ending with seams at the top.
• Place into a large pan and place a sheet pan over the top. Weigh down with heavy cans, pots, a cast iron pan, or a cutting board, to press the sandwich as evenly as possible.
• Place in the refrigerator for at least 8 hours, or up to overnight, turning halfway through if possible. Unwrap, slice, and serve.

PAN BAGNAT

Steps:

• Halve a large loaf of crusty bread horizontally, and remove some of the crumb from each half to make it slightly hollow.
• Build the sandwich, layering on sliced tomatoes, roasted red peppers, marinated artichoke hearts, red onion, olives, capers, basil leaves and anchovies (if you like them).
• Oil-packed tuna is classic; grilled chicken is also good. Sprinkle with salt and pepper, drizzle with red- or white-wine vinegar and douse with olive oil.
• Close the sandwich, wrap well in aluminum foil and weight it down with something heavy (a skillet, a milk jug, a rock, a brick, whatever).
• Refrigerate overnight or for up to 24 hours. Cut into pieces, and serve.

PAN BAGNAT (PRESSED FRENCH TUNA SANDWICH)

Steps:

• Stir garlic into the olive oil and set aside.
• Partially hollow out the bread by pulling out about 50% of the insides. Brush the bread very generously with the garlic olive oil, reserving about 1 tablespoon for later use.
• Begin building the sandwich by placing a layer of sliced tomatoes on the bottom half, covering it completely. Season with salt and pepper. Top with sliced onion, olives, and banana peppers.
• Crumble the tuna over the top, pressing down slightly so it stays in place. Be sure to go as close to the edges as possible. Top with anchovy filets, capers, sliced eggs, and basil leaves. Top with another layer of tomatoes. Season with salt and pepper. Drizzle with vinegar and reserved garlic olive oil.
• Place the top half of the loaf on and press firmly to compress the ingredients. Wrap in several layers of plastic wrap, then with aluminum foil, ending with seams at the top.
• Place into a large pan and place a sheet pan over the top. Weigh down with heavy cans, pots, a cast iron pan, or a cutting board, to press the sandwich as evenly as possible.
• Place in the refrigerator for at least 8 hours, or up to overnight, turning halfway through if possible. Unwrap, slice, and serve.