Pan Bagnat
Photography Aaron McLean.
Originating in the South of France as a sandwich to eat at the beach, this tuna roll is perfect for any picnic. The longer it has time to sit before eating, the more flavoursome it becomes. I normally make mine the night before so the flavours permeate through and the bread is slightly softened. When packing your picnic, feel free to put heavier items on top of the sandwiches…they love being squashed.
INGREDIENTS
8 rustic bread rolls, such as ciabatta or sourdough
5 anchovies, finely chopped
15 nicoise or other black olives, finely chopped
3 x 185 gram tins tuna in oil, drained
3 tablespoons olive oil
3 tablespoons red wine vinegar
4 eggs, hard boiled and sliced
½ small red onion, thinly sliced
1 each red, and yellow capsicum, roasted and sliced
2 tomatoes, sliced
2 cups rocket leaves
METHOD
Combine the anchovies, olives, tuna, olive oil and vinegar in a bowl and lightly season.
Slice the rolls in half. Spread the tuna mixture evenly over the bottom half of the rolls, pressing it on firmly. Top with hard-boiled egg, red onion, capsicum, tomato and rocket. Cover with the roll tops and press together firmly. Wrap tightly in plastic wrap and refrigerate.
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