Pan Bagnat Recipe From Alain Giraud
Recipe adapted from Alain Giraud
Pan Bagnat
Pan Bagnat adapted from Alain Giraud
Prep Time
0
minutes
Cook Time
5
minutes
Servings
8
servings
Total time: 5 minutes
Ingredients
- Two 12-inch French baguettes, each sliced in half and cut into four pieces
- 4 ounces extra-virgin olive oil
- 1 garlic clove, cut in half
- ½ cup prepared black olive tapenade
- 4 ripe tomatoes, sliced ¼ inch thick
- 12 ounces olive oil-packed white tuna
- 4 hard-boiled eggs, peeled and sliced
- 8 radishes, thinly sliced
- 4 spring onions, whites only, thinly sliced
- 8 small oil-packed anchovies
- 1 cup chopped romaine lettuce
Directions
- Separate the baguette pieces into bottoms and tops. Brush the cut side of each piece with olive oil, rub with garlic and spread with some of the olive tapenade.
- For each sandwich, layer each bottom half with tomato, tuna, egg, radishes, onion and one anchovy fillet. Top with romaine lettuce and the remaining baguette halves.
- Tightly roll each sandwich in plastic wrap and then in a piece of aluminum foil. Refrigerate for at least four hours or overnight.