Pan Bagnat A Mediterranean Sandwich With Salade Nicoise Recipes

PAN-BAGNAT (A MEDITERRANEAN SANDWICH WITH SALADE NICOISE)

Pan-Bagnat (A Mediterranean Sandwich With Salade Nicoise) image

Provided by Craig Claiborne And Pierre Franey

Time 15m

Yield Four servings

Number Of Ingredients 17

Ingredients

4 round, crusty sandwich rolls
8 teaspoons red-wine vinegar
4 teaspoons, plus 10 tablespoons, olive oil
1 cup peeled, seeded, diced red, ripe tomatoes
1 cup cored, seeded, julienned green pepper
1 cup shredded, unpeeled hothouse (so-called burpless) cucumber
1/2 cup trimmed, thinly sliced radishes
1 cup red onion, finely chopped
16 small, pitted green olives
16 small, pitted black olives, preferably imported from Greece or Italy (do not use the tasteless California variety)
4 teaspoons drained capers
2 teaspoons finely minced garlic
1/2 cup crumbled, drained tuna packed in oil
1/4 cup coarsely chopped fresh basil leaves
Salt to taste, if desired
Freshly ground pepper to taste
2 hard-cooked eggs, thinly sliced

Steps:

Cut the rolls in half, sandwich fashion. Pull out a small amount of the soft inner portion. Crumble and set aside.
Brush each of the eight cut portions with a half teaspoon of vinegar and with a half teaspoon of oil.
Put the reserved crumbled bread pieces into a bowl and add the tomatoes, pepper, cucumber, radishes, onion, green and black olives, capers, garlic, tuna, basil, remaining four teaspoons of vinegar, remaining 10 tablespoons of olive oil, salt, pepper and the hard-cooked eggs. Toss gently to blend thoroughly.
Heap one-fourth of the salad onto four sandwich roll halves. Top each with a second half and press. Wrap each sandwich tightly in clear plastic wrap and leave at room temperature until ready to serve.

Nutrition Facts : @context http, Calories 427, UnsaturatedFat 18 grams, Carbohydrate 41 grams, Fat 23 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 741 milligrams, Sugar 6 grams

PAN BAGNAT

Pan Bagnat image

Categories Salad Sandwich Olive Tomato No-Cook Quick & Easy Tuna Bell Pepper Summer Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 10

Ingredients

1/2 cup olive oil
2 garlic cloves, minced
1 16-ounce loaf sourdough bread (about 19 inches long by 4 inches wide), cut lengthwise in half
2 6-ounce cans solid white tuna (preferably packed in olive oil), well drained
1 small red onion, very thinly sliced
4 large tomatoes, cut into 1/3-inch-thick slices
1 2-ounce can anchovies, drained, chopped
2 tablespoons drained capers
2 7.25-ounce jars roasted red peppers, well drained
1/2 cup chopped pitted brine-cured black olives (such as Kalamata)

Steps:

Mix oil and garlic in bowl. Hollow out inside of both bread halves, leaving 1/2-inch-thick sides. Brush inside of bread halves with garlic oil. Spread tuna evenly over bottom half. Top with onion, then tomatoes, pressing down to compact. Sprinkle anchovies and capers over, pressing to adhere. Layer peppers over, then olives. Top with remaining bread half; press together.
Wrap bread tightly in plastic wrap. Refrigerate at least 2 hours and up to 1 day. Cut bread crosswise into six 3-inch-wide pieces.

NIçOISE TUNA SANDWICH (PAN BAGNAT)

Niçoise Tuna Sandwich (Pan Bagnat) image

Categories Sandwich Egg Leafy Green Olive Onion Tomato No-Cook Quick & Easy Lunch Tuna Gourmet

Yield Makes 2 sandwiches

Number Of Ingredients 16

Ingredients

1/4 of white onion, thinly sliced
1/8 of a small red onion, thinly sliced
2 tablespoons extra-virgin olive oil, plus additional for drizzling
1 tablespoon red-wine vinegar, plus additional to taste
1/4 teaspoon salt, plus additional to taste
black pepper to taste
1 6-ounce can tuna packed in olive oil (see above) including olive oil
lemon juice to taste
2 kaiser rolls, plain
lettuce leaves, combination of Boston, green-leaf, or other green leafy lettuce
8 tomato slices
6-8 hard-boiled eggs slices
4 anchovy fillets, drained
Niçoise olives
scallions, chopped
radishes, sliced

Steps:

Combine the red and white onion with 2 tablespoons extra-virgin olive oil,1 tablespoon red-wine vinegar, 1/4 teaspoon salt, and several grinds of black pepper in a bowl.
Using your hands, mix and squeeze everything together for 5 minutes. (Don't rush through this part; the onions need time to release their juices and mellow.)
Work in can of tuna in olive oil, including the oil. Season with fresh lemon juice, red-wine vinegar, and salt, then add pepper to taste.
Cut kaiser rolls in half crosswise and spread each bottom half with lettuce leaves. Use a couple of varieties-whatever looks good-for the difference in texture.
On top of each lettuce layer, arrange 4 tomato slices (skip this step if you don't have good-really good-tomatoes on hand). Then add about half the tuna mixture and 3 to 4 slices of hard-boiled egg.
Crisscross each sandwich with 2 drained anchovy fillets and strew with Niçoise olives (pit them if desired), chopped scallion greens, and sliced radishes. Then drizzle generously with more olive oil and top with the remaining kaiser halves, pressing gently but firmly.

PAN BAGNAT LOAF STUFFED WITH SALADE NICOISE

Pan bagnat loaf stuffed with salade nicoise image

Mary Cadogan shows you how to make a Provençal speciality that's the most perfect of picnic foods

Provided by Mary Cadogan

Categories Lunch, Main course

Time 1h

Yield 8 slices

Number Of Ingredients 9

Ingredients

1 country-style loaf , such as Pan Rustico
4 tbsp olive oil
1 tbsp white wine vinegar
2 garlic cloves , chopped
500g ripe vine tomatoes
1 tbsp capers
2-3 tbsp chopped stoned black olives
8-10 anchovies (leave these out for a vegetarian version)
handful of basil leaves

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.

Nutrition Facts : Calories 246 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 38 grams carbohydrates, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 1.47 milligram of sodium

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