Pan BagnAt

Pan Bagnat

Ingredients

• 2 oil-packed anchovy fillets, drained, finely chopped. *Optionally add a couple to toppings(if you love anchovies)

• 2 small garlic cloves, finely grated

• 2 tablespoons capers, drained, chopped

• 2 tablespoons red wine vinegar

• 1 tablespoon Dijon mustard

• 1 small red onion, very thinly sliced

• 1 cup mixed olives (such as niçoise, kalamata, and/or Castelvetrano), coarsely chopped

• 4 tablespoons extra-virgin olive oil, divided, plus more for drizzling

• Kosher salt, freshly ground pepper

• One  7-ounce jar, oil-packed, high quality tuna, drained. Tonnino or Natural Catch (2 cans), preferred

• 1/2  lemon with zest

• 4 Brioche Buns or two French baguettes, lightly toasted
  
  

Toppings

• 2 large hard-boiled eggs, peeled, thinly sliced

• 8 large basil leaves, torn

• 3 radishes, very thinly sliced crosswise

• 1 medium green bell pepper, stemmed, seeded, and very thinly sliced crosswise into 1/8-inch-thick rings

• 1 cup parsley leaves with tender stems, coarsely chopped

• 1 large tomato, sliced, salted and peppered

• 2 scallions, white and light green parts sliced very thinly on the bias

• 2 jarred roasted red peppers, sliced

Preparation

1. Bring 2 quarts of water to a boil in a large pot and prepare an ice bath in a separate bowl. Once boiling, carefully lower eggs into pot and continue to boil for 11 minutes. Immediately transfer eggs to ice water and allow to cool for at least 5 minutes, then peel under cool running water. Slice thinly, lengthwise and set aside.

2. Mix anchovies, garlic, capers, vinegar, and mustard in a medium bowl. Add onion, radishes and olives and let sit, tossing occasionally, until onion is slightly softened, 8–10 minutes. Add 2 Tbsp. oil; season with salt and pepper. Add basil and parsley to the olive mixture and toss to combine.

3. Place tuna in a medium bowl. Zest and juice the 1/2 lemon over the tuna. Stir in 2 Tbsp. oil; season with salt and pepper.

4. If uncut, cut the bread lengthwise cutting all the way through. Divide equally and spread olive mixture over both sides of bread. Top the bottom bun with tuna, egg, tomato, scallions, radishes and peppers, then drizzle with more oil; season with salt and pepper. Place the top and mash down slightly.

5. Wrap the sandwich tightly in foil and optionally, you can weigh down with a heavy object, for at least a half hour, better overnight if using baguettes. Cut in half before serving.

Adopted from several Pan Bagnat recipes

Urban Cowgill October 2024