Pan Bagnat With Eggs, Tuna, And Dill
Pan Bagnat With Eggs, Tuna, And Dill
This crusty sandwich from the South of France tastes even better when you let it sit for a while so that the olive oil and red wine vinegar seep into the bread. You can use basil instead of dill, or experiment with adding anchovies, red onion, cucumber, or any other ingredients that call to you.
Servings
1
servings
Ingredients
- 1/2 baguette, sliced in half (with some of its insides torn out, if you'd like)
- 3 tablespoon extra-virgin olive oil
- 2 teaspoon red wine vinegar
- 1 can tuna in water
- 1 hard-boiled egg, sliced
- 1 radish, thinly sliced
- 3-4 cherry tomatoes, sliced
- 5-6 pitted kalamata olives, sliced in half
- 2-3 sprigs of dill
- salt and pepper
Directions
- Whisk together 2 tablespoons of the olive oil and 2 teaspoons of red wine vinegar with some salt and pepper. Drizzle over the baguette and set aside.
- In a bowl, mix the tuna with the remaining tablespoon of olive oil and some salt and pepper.
- Spread the tuna on the bottom half of the baguette (you may not want to use the whole can). Then, add the slices of hard-boiled egg, the olives, and the dill. Add the radish slices to the top half of the baguette, overlapping slightly. Arrange the tomato slices on top of that. Close and enjoy!