Pan Bagnat means 'bathed bread'. It originally hails from Nice, France. The appeal? Before filling the bread with the delicious nicoise tuna salad filling, it is 'bathed' in a vinaigrette, sending a zesty punch through every bite.
Adapted from chef Yoni Saada's recipe (Bagnard, Paris).
1 T red wine vinegar
2 T extra virgin olive oil
1 small tomato
1 garlic clove
salt and pepper to taste
1 round roll (I use Dench's ciabatta rolls)
35 g of canned tuna, flaked (sometimes I use more)
mixed lettuce, a handful
1/4 cup shallots, sliced
1/4 cup pitted kalamata olives
1 boiled egg, sliced
2-3 oil-cured white anchovies (Mediterranean Wholesalers stocks these)
2 slices of 1 large tomato, from the middle
1. In a blender, process the first 5 ingredients. If the vinaigrette is not runny then add more vinegar and oil, a bit at a time. Tansfer to a shallow dish wide enough to dunk your roll into.
2. Cut the roll in half. With the inside facing down, soak the base in the vinaigrette for about 5 seconds, pressing down gently.
3. Arrange your Pan Bagnat. Drizzle a little olive oil on the now 'bathed' bread base. Cover with lettuce leaves, go over the edge to ensure the filling covers the entire base. Spread half the shallots and all the kalamata olives over the lettuce and then the flaked tuna, dispersing evenly. Add the remaining shallots, arrange the egg slices on top and then the 2 tomato slices. Sprinkle with a little salt and lay the anchovies on top.
4. Add a little more oil to the vinaigrette and mix. Soak the top of the bread roll for about five seconds and place on top.
5. Wrap the Pan Bagnat in brown or baking paper, and warm through in a sandwich press - about 2 minutes.