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Pan Bagna (The Tuna Sandwich of the South of France)
At a Glance
- Prep
- 15 minutes
- Cook
- 20 minutes
- Total
- 15 min
- Yield
- 4.00 serving(s)
Categories
- sandwich
Cuisine
- French
Cooking Method
- Stovetop
Difficulty
- Easy
Dietary
- Omnivore
Allergens
- Possible Fish — check ingredient labels
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Pan Bagna (The Tuna Sandwich of the South of France) brings together 1 baguette, crusty (16 to 18 inches long), 1/4 cup extra virgin olive oil, fruity, 12 ounces tuna, olive-oil-packed in a practical dish for home cooking. It takes about 15 min to prepare and cook. It makes approximately 4 servings.
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Ingredients
- 1 baguette, crusty (16 to 18 inches long)
- 1/4 cup extra virgin olive oil, fruity
- 12 ounces tuna, olive-oil-packed
- 1 garlic clove, minced
- 1 tomatoes, thinly sliced
- 1 cucumber, thinly sliced
- 4 anchovy fillets, to taste (can be rinsed or marinated in lemon juice to make them milder)
- 1/4 cup oil-cured black olive, pitted (these are the wrinkled olives that don't come packed in brine)
- 20 basil leaves, fresh
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Instructions
Slice the loaf in half lengthwise. Hollow out the bread and drizzle with the olive oil to lightly moisten both pieces.
Layer in the remaining ingredients, and wrap in paper or plastic and press the sandwich for an hour.
To serve, slice the sandwich on an angle into small or large individual sandwiches.
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