Pan Bagnat
 

Pan Bagnat
(Salade Niçoise on a Roll)

This sandwich, in some variation, has become one I serve very often,
especially in the summer. There are as many ways to make it as there
are combinations you can lift from Salade Niçoise. Pan Bagnat, which
means bathed bread (in the Provençal dialect), is like a Salade
Niçoise on a roll. In Provence I have eaten many versions of the
sandwich, including one made with anchovies and boiled potatoes!
Whatever the combination, it should be moist and messy to eat!

Makes 4 servings

Ingredients:

1 large baguette or 4 large, thick-crusted hard rolls
6 garlic cloves, finely chopped
1/4 cup extra-virgin olive oil
1 teaspoon chopped fresh thyme or marjoram
1 can (6-1/2 oz) olive oil-packed tuna
2 tablespoons brine-packed capers, well drained
1 cup Niçoise olives (canned California olives do not taste good here)
1 medium red onion, cut in thin rings
4 hard cooked eggs, cut into quarters
2 medium tomatoes, cored, seeded and thinly sliced
lettuce, such as green or red-leaf lettuce. romaine or oak leaf
(remove any thick ribs)

Preparation:

Slice the bread or rolls in half lengthwise. Remove some of the bread,
but leave a good cushion inside the crust. Stir the garlic and herbs
into the olive oil, and use a pastry brush to apply the seasoned oil
to both pieces of bread.

Leave the tuna undrained and mix with the capers. Spoon the mixture
evenly over the bottom portion of the bread, pressing it firmly into
the bread. Then layer the onions, tomatoes and eggs on top. Sprinkle
olives all over and add flat pieces of lettuce. (You want a VERY moist
sandwich!)

Cover the sandwich with the top half of the bread. If using a
baguette, cut the sandwich into four equal portions. Press down firmly
on the bread. Do not be concerned if the crust cracks. Cover tightly
and securely with plastic wrap, then weight the sandwiches down to
flatten them even more. Refrigerate, with the weights for several
hours or overnight. The weighting is important for the flavors to
blend. Serve cool.

Teacher’s Tip:

A cutting board with several heavy cans set on top makes a very good
weight.