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Pan bagnat
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Serves: 4
1 tbsp white wine vinegar
½ tsp Dijon mustard
Pinch sugar
1 clove garlic, crushed
4 tbsp extra virgin olive oil
4 crusty rolls, such as ciabatta
2 x 150g jars of Albacore tuna in extra virgin olive oil, drained
¼ small red onion, cut into very thin slices
2 large well-flavoured tomatoes, sliced
2 large hard-boiled eggs, sliced
12 pitted black olives, roughly chopped
8 anchovies, drained of oil
1. The day before you want to eat these sandwiches, make a dressing by putting the vinegar, mustard, sugar, garlic and a little seasoning into
a small bowl. Gradually beat in the olive oil until it’s fully combined.
2. Split the rolls. Spoon some of the dressing onto the bottom halves. Put the tuna on top, then the onions, tomatoes, eggs and olives. Lay two anchovies over the top. Spoon on any dressing that remains then put the lids on, squashing them down a little.
3. Wrap each roll in foil. Some people put a weight on their pan bagnats but I just keep them wrapped in the fridge until the next day. Cut in half to serve, if you like.
Typical values per serving:
Energy |
2,515kJ 602kcals |
---|---|
Fat | 34g |
Saturated Fat | 6g |
Carbohydrate | 40g |
Sugars | 4.3g |
Protein | 31g |
Salt | 1.9g |
Fibre | 2.7g |
This recipe was first published in Thu Jul 18 10:13:45 BST 2019.
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