Pan Bagnat

Even here, in the land of cool summers, it is sometimes too hot to really cook. The good news is this: for this delicious sandwich, all the cooking one need do is hard-boiling a couple eggs. The rest is either delicious veggies or canned tuna.

Yes, canned tuna. I know. I don’t like it either, generally speaking! However, there are a few applications in which I find it tolerable, at least if I get the kind packed in olive oil. For me, that removes a lot of the canned taste. I haven’t experimented too much with pouch tuna, but I’d be willing to try that too, especially the interesting flavors.

Pan Bagnat, adapted from Alton Brown

2 Tbsp. red wine vinegar
1 tsp. Dijon mustard
1/2″ squirt anchovy paste
1 tsp. salt
1 clove garlic, pressed or grated
1/2 tsp. cracked pepper
pinch sugar
2 Tbsp. olive oil drained from tuna cans
4 Tbsp. extra virgin olive oil

1 baguette
11-12 oz. tuna packed in oil, drained and crumbled
2 hard-cooked eggs, sliced
1/2 small red onion, sliced very thin and separated into rings
1/2 c. kalamata olives, chopped
1 ripe tomato, sliced thin

For the dressing: Whisk the vinegar, anchovy paste, salt, garlic, pepper and sugar together in a small bowl. Make sure they’re well-incorporated. Drizzle the oil in slowly, whisking as you do to create an emulsion, which means the oil breaks into little tiny bits and the dressing looks a bit creamy instead of like oil and vinegar hanging out together all separated. Set aside.

Split the baguette lengthwise and dig a bit of the bready innards out of each half. Drizzle some of the dressing on the bottom half, though be a bit sparing — this part does have to support the sandwich after it sits! Layer in all the tuna, the onions, the olives, the egg slices, and top with the tomato. Drizzle some dressing on the top of the bread as it sits beside you, and then carefully drizzle the rest of it over the layered ingredients, giving it time to filter through rather than just dripping over the sides of everything and making a mess. The goal is a delicious sandwich permeated with dressing, not a dry sandwich and a puddle!

Wrap the sandwich tightly in plastic wrap and let stand at room temperature for a couple of hours. Yes, it will be fine. Put a weight on it if you’d like; the goal is a well-integrated sandwich that won’t fall apart. The one I made, on a skinny baguette, served three; using a fatter “French loaf” style baguette, it could probably serve four.

Traditionally, pan bagnat has bell peppers, but I can’t stand the things, so you’re on your own for that one!



~ by iliadawry on 19 July 2012.

One Response to “Pan Bagnat”

  1. Still feeds three on a bigger loaf — just does so without filling bits flying everywhere.

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