PAN BAGNAT (Adapted from Alton Brown)
This sandwich is so good, and it’s best made ahead so the flavors sort of seep into the bread. YUM! And just so you are aware, the correct pronunciation is “pahn baht-yah” – just want you to be up to speed!
1 TBSP red wine vinegar
1/2 tsp Dijon mustard
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
3 TBSP extra virgin olive oil
1 baguette, ~ 16 to 18 inches long
12 oz canned tuna packed in oil or water, drained and crumbled
1 small green pepper, sliced into rings
1 small red onion, sliced into rings (optional)
2 hard-boiled eggs, sliced
1 cup chopped kalamata olives
1 tomato, thinly sliced
In a small mixing bowl, whisk together the red wine vinegar, mustard, salt, and pepper.
While continuing to whisk, gradually add the olive oil. Whisk until thicker. Set aside.
Slice the baguette horizontally into 2 pieces. Tear out some of the soft bread in the center of each side, making a slight well in the bread.
Place the tuna, green pepper, red onion, hard-boiled eggs, olives, and tomato on the bottom side of the bread in that order.
Drizzle the vinaigrette over the vegetables, top with the second piece of bread, and wrap tightly in plastic wrap. Let stand at room temperature for 2 hours (or refrigerate if longer) before serving.
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