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  • Pan Bagnat, a.k.a., a really delicious sandwich


    Note: There will be no giveaway this week, as I’m swamped in tax-related matters. But there will be one next week!

    A sandwich isn’t something you really need a recipe for, but there are quite a few sandwich recipes in Clotilde Dusolier‘s book, Chocolate and Zucchini: Daily Adventures in a Parisian Kitchen.This one is my favorite, though I’ve made a few minor changes to suit our taste.

    Pan Bagnat (adapted from Chocolate and Zucchini)
    Serves 4 to 6

    1 loaf French bread (larger and softer than a baguette)
    extra virgin olive oil
    3 medium tomatoes
    fine sea salt and freshly ground black pepper
    red wine vinegar
    4 soft-cooked eggs, peeled and sliced
    1/4 cup sliced Kalamata olives
    2 4 oz. cans tuna in olive oil
    2 cups mixed greens

    1. Slice the French bread in half, horizontally. With a pastry brush, generously coat the inside of each half of bread.

    2. Core the tomatoes and slice them thinly. Arrange the slices on the bottom half of the loaf. Season to taste with salt and pepper, and drizzle with a little vinegar.

    3. On top of the tomatoes, layer the eggs, olives and tuna. Top with the greens and cover with the top of the loaf. Wrap tightly in plastic or foil and refrigerate for 2 to 12 hours. (I’ve eaten this 24 hours later and it was still delicious.)