Summer Pan Bagnat
Serves: 2 – 4Course: Meat, Poultry Seafood Entrees
Season(s): Summer, Fall
Ingredients
- 1/2 loaf French baguette
- 1 clove garlic, cut in half
- 6 fresh basil leaves
- 6 ounces tuna (fresh, cooked & flaked or canned)
- 3/4 cup pitted olives, roughly chopped
- 1/2 cup bell pepper, de-seeded and thinly sliced
- 1/4 cup red onion, finely chopped
- 1/4 cup Flat leaf parsley, chopped
- 1/2 cup artichoke hearts, drained and chopped
- 1/4 cup fresh corn kernels, cut from the cob
- 8 8 fresh string beans, boiled for 3 minutes, cooled & cut into thirds
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 6 tablespoons extra virgin olive oil, plus more for drizzling
- salt and black pepper
Instructions
Read to the end for instructions on how to make this ahead for packed lunches and picnics.
Slice the baguette lengthwise and pull out some of the insides to create a cavity (making more room for the filling). Drizzle each half with olive oil then rub them with the cut sides of the garlic clove. Line the inside of the baguette with basil leaves.
Combine the tuna and remaining vegetables (through the string beans) in a large bowl. In another smaller bowl whisk together the lemon juice, vinegar, 6 tablespoons of olive oil, salt and pepper. Pour the vinaigrette into the tuna mixture and stir until everything is coated with dressing.
Spoon the tuna mixture onto the baguette to make a sandwich and cut into portions to serve immediately or wrap the sandwich well and put it in the refrigerator under something heavy like an iron skillet. Storing it like this overnight makes the sandwich compact, which produces a delicious texture and flavor intensity that is traditional for this kind of sandwich.
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