Pan Bagnat (French Tuna and Vegetable Sandwich)

Ingredients

• •1 large round crusty bread loaf
• •2 cans (5 oz each) canned tuna in olive oil, drained
• •3 eggs
• •2 tomatoes, sliced
• •1/2 cucumber, thinly sliced
• •1 red bell pepper, thinly sliced
• •1/4 medium red onion, thinly sliced
• •1/2 cup Kalamata olives, sliced
• •6 anchovy fillets
• •1/2 cup fresh basil leaves
• •3 tbsp olive oil
• •1 tbsp red wine vinegar
• •1/4 tsp black pepper

Directions

1. 1Boil the eggs for 9 minutes, cool, peel, and slice them.
2. 2Split the bread horizontally and remove a little soft crumb from both halves.
3. 3Brush the cut bread with olive oil and red wine vinegar.
4. 4Layer tuna, tomato, cucumber, bell pepper, onion, olives, anchovies, eggs, basil, and black pepper.
5. 5Close the loaf, wrap tightly, and press it under a heavy pan for 40 minutes.
6. 6Cut the rested sandwich into wedges and serve at room temperature.

💡 Pressing is part of the recipe, not an optional garnish; it lets the bread absorb the tuna, tomato, olive oil, and vinegar without falling apart.

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