Pan Bagnat

Pan Bagnat

1 6 1/2 oz. can solid white tuna in water, well drained

4 hard-boiled eggs, sliced

4 T. capers, drained

4 tomatoes, thinly sliced

1 red bell pepper, cored and thinly sliced into rings

1 green bell pepper, cored and thinly sliced into rings

1 sweet red onion, thinly sliced

4 small loaves of peasant bread

Extra-virgin olive oil

Several large cloves of garlic, peeled and cut in half

Salt and freshly-ground pepper

Slice each loaf of bread in half horizontally, and rub the cut surfaces with the garlic cloves. Drizzle about 1 tablespoon of the olive oil on each half, and salt and pepper them.

For each sandwich, pile on slices of onion, tomato and bell pepper and sprinkle on a few capers. Top with 2 or 3 anchovy filets, chunks of the tuna and slices of hard-boiled egg. Put the tops on, squish them down, and wrap in lengths of waxed paper, twisting the ends.

Yield: 4 large sandwiches.

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