Pan Bagnat

recipe
The saladlike ingredients of this French sandwich are wrapped tightly for a few hours so the flavors can blend.
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Yield:

4 servings (serving size: 1 sandwich)

Recipe from

Cooking Light

Nutritional Information

Calories 540
Caloriesfromfat 27 %
Fat 16.3 g
Satfat 4.4 g
Monofat 6.8 g
Polyfat 3.6 g
Protein 34.6 g
Carbohydrate 64.6 g
Fiber 4.4 g
Cholesterol 40 mg
Iron 6.4 mg
Sodium 1111 mg
Calcium 96 mg

Ingredients

4 (4-ounce) round rustic rolls
3 tablespoons sherry vinegar
2 tablespoons extravirgin olive oil
2 garlic cloves, minced
3 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley
1/4 teaspoon black pepper
1 (12-ounce) can solid white tuna in water, drained
1 (12-ounce) bottle roasted red bell peppers, drained and sliced
4 plum tomatoes, cut into 1/4-inch-thick slices
24 spinach leaves
8 canned anchovy fillets, chopped (about 3/4 ounce)
4 thin red onion slices

Preparation

Split rolls in half. Hollow out top and bottom halves of the rolls, leaving a 1/2-inch-thick shell; reserve torn bread for another use. Combine vinegar, oil, and garlic; stir with a whisk. Spoon vinegar mixture evenly over cut sides of rolls.

Combine juice, parsley, black pepper, and tuna. Spoon 1/2 cup tuna mixture on bottom half of each roll. Layer bell pepper slices, tomato slices, spinach leaves, anchovies, and onion over tuna mixture. Cover with tops of rolls. Wrap each roll tightly with plastic wrap, and refrigerate 2 hours or overnight.

Note:

September 2003
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