Ingrédients pour The French Picnic Baguette Pan Bagnat
- 1 baguette (about 14 inches long)
- Garlic Clove
- Extra Virgin Olive Oil
- Salt
- Black Pepper
- Hard Boiled Eggs
- 1 (5 ounce) can tuna in water, drained
- 1/2 cup chopped tomatoes
- Salted Anchovies
- Pitted Black Olives
- 1/4 cup thinly sliced red onion
- Cos Lettuce
- White Wine Vinegar
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Comment préparer The French Picnic Baguette Pan Bagnat
- Preheat your oven to 350°F (175°C).
- Cut one baguette (about 14 inches long) into 4 even portions.
- Cut each baguette portion in half lengthwise. Gently scoop out some of the bread from the inside, leaving about ½-inch border.
- Rub the inside of each baguette half with 1 clove of garlic, minced. Drizzle generously with 1 tablespoon of olive oil per baguette half and season with salt and pepper.
- Prepare your filling: In a bowl, combine 1 (5 ounce) can tuna (drained), 1/2 cup chopped tomatoes, 4 anchovy fillets (chopped), 1/4 cup pitted Kalamata olives (halved), 1/4 cup thinly sliced red onion, and 2 cups of lettuce leaves.
- Divide the filling evenly among the hollowed-out baguette halves.
- Drizzle each filled baguette half with an additional 1 teaspoon of olive oil and 1/2 teaspoon of white wine vinegar.
- Top with the other baguette halves. Wrap each sandwich tightly in aluminum foil.
- Place the foil-wrapped baguettes on a flat surface and weigh them down with heavy books or a baking sheet with weights on top for about an hour.
- Remove the aluminum foil and wrap a band of greaseproof or brown paper around the middle of each baguette. Secure with kitchen string.
- Store overnight in a covered container in the refrigerator.
- Pack your Pan Bagnat in a picnic basket with wine, fruit, and good company! Enjoy!
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
18g
Fat
11g
Carbs
22g
