Pan Bagnat

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Featured Recipe

Created by recipes

28-1 Spring Issue
Entertaining the Bakersfield Way

Easy to make, easy to take. You can move beyond peanut butter and jelly (though it’s great to have, at times) and try chicken breast, turkey, veggie burgers, tuna, portobello mushrooms, etc. Spice things up a bit by trying different mustards, breads/rolls, cheeses, and veggies to get away from the standard meat and cheese sandwich.

Description

28-1 Spring Issue
Entertaining the Bakersfield Way

Ingredients

1 baguette
1 tbsp. red wine vinegar
1 tbsp. lemon juice
1/4 tsp. sea salt
1/8 tsp. freshly ground black pepper
3 tbsp. extra virgin olive oil
1 cup black olives
4 tbsp. capers
1 clove garlic, minced
12 oz. Italian tuna in olive oil, drained and broken apart
2 small boiling potatoes, boiled, cooled, and sliced thinly
2 hard-boiled eggs, peeled and sliced thinly
2 small vine-ripened tomatoes, sliced thinly
1/4 cup thinly-sliced red onion
1 cup arugula

Methods/steps

Halve the baguette lengthwise and scoop out a little of the interior of both sides with your fingers.
In a small bowl, whisk the vinegar, lemon juice, salt, and pepper until combined.
Whisk in the olive oil until emulsified and set aside. Coarsely chop the olives and capers, then combine in a small bowl with the minced garlic and set aside.
Fill the bottom part of the baguette with the olive mixture, spreading it evenly across the hollowed-out portion.
Layer the tuna over the olives, then, in even layers, add the potatoes, eggs, and tomatoes.
Drizzle the vinaigrette over the sandwich and then add the onions and the arugula, pressing down on the contents as you go.
Top with the other baguette half and wrap the sandwich tightly with plastic.

Refrigerate overnight, weighted with a cutting board or a plate topped with some cans or bottles.