Pan Bagnat -- The Perfect Picnic Sandwich
Servings: 4 people
Pan Bagnat is the perfect picnic sandwich. WIth roots in Provence, & a line up of tuna, olives, tomatoes, & capers it is hard to resist, and easy to adapt
Print Recipe
Ingredients
- 1 large 12” - 15” Baguette
- 4 TBS Extra Virgin Olive Oil
- 2 5 oz cans oil packed tuna drained
- Kalamata Olives about 2 dozen, halved
- 2 TBS capers
- 1 cup salad greens roughly chopped
- ½ red onion thin sliced
- ½ hot house cucumber thin sliced
- 1- 2 tomatoes thin sliced
- 4 - 5 Pequillo Peppers halved
- Kosher Salt and Fresh Ground Black Pepper to taste
Instructions
- Cut baguette in half along its midsection
- Drizzle half of olive oil on each half of the bread, covering evenly
- Spread the tuna fish over the bottom half of the bread
- Spread capers and olives evenly over the tuna
- Cover tuna and olives with the salad greens
- Stack tomatoes, onions, cucumbers and pequillo peppers on top of the lettuce
- Salt and Pepper to taste
- Cover with the top half of the bread and firmly press the sandwich together.
- Wrap sandwich tightly in a layer of plastic wrap, and then again with foil
- Place the sandwich on a cutting board and cover with another cutting board
- Place weights on the top cutting board (books, heavy cans, a small child) and let sit for 30-60 minutes to press sandwich together
- Refrigerate until ready to leave for your picnic!