Pan Bagnat
This French sub is like a Salade Niçoise sandwich. Messy and delicious, it lives up to its name, which translates as “bathed bread.” For something a little different, serve small slices as an appetizer.
• Makes 4 to 6 servings
Ingredients
Mini blender
1 baguette (about 12 oz/375 g)
Olive dressing (see Tip, below)
2 cans (each 3 oz/85 g) tuna in olive oil, drained (oil reserved) and broken into flakes
2 or 3 cocktail tomatoes, thinly sliced
Salt
1 piece (about 2 inches/5 cm) English cucumber, peeled, thinly sliced and patted dry
2 large eggs, hard-cooked and sliced
1⁄4 cup (60 mL) thinly sliced red onion
2 canned or thawed frozen artichoke hearts, patted dry and thinly sliced
1⁄4 small red bell pepper, thinly sliced
6 small Boston lettuce leaves
As seen in
Instructions
Tip
Equipment
- Steam rack
- 2 pieces of parchment paper, cut to fit salmon pieces
1. Cut baguette in half lengthwise. Remove enough bread from the center of each half to make room for the filling. Lay bottom half, cut side up, on a long sheet of plastic wrap.
2. Smear half of the dressing over cut side of bottom layer. Add tuna and tomatoes and sprinkle lightly with salt. Layer on cucumber, eggs, onion, artichokes, red pepper and lettuce. Smear remaining dressing over cut side of top portion. Place on top of filled baguette and press down lightly.
3. Pull up the plastic around the loaf and wrap tightly. Refrigerate for 30 minutes before serving. To serve, cut on the diagonal into 4 to 6 sections.
TIP
Using your fingers, carefully check the salmon fillet for tiny pin bones. Remove any bones with a tweezers or needle nose pliers.
