RECIPE: REC: Pan Bagnat, from Richard/Cincy

RECIPE:

judy-mass

Well-known member
* Exported from MasterCook II *

Pan Bagnat From Provence

Recipe By : Richard Young (Epicurious Friend)

Serving Size : 4 Preparation Time :0:00

Categories : Healthy And Hearty Luncheon

Main Dishes Tried & True

Amount Measure Ingredient -- Preparation Method

For The Dressing1/4 Cup Fresh Parsley

1/4 Cup Fresh Basil

1 Clove Garlic

4 Anchovy Fillets, Or 1 T. Anchovy Paste

3 1/2 Tablespoons Red Wine Vinegar

1 Cup Olive Oil

For The Filling

1 7 0Z. Can Tuna In Oil, Or Water -- drained and flaked

1 Cup Tomato -- diced

1 Cup Red And Green Bell Peppers -- diced

1 Cup Black Olives -- chopped

4 Teaspoons Capers -- drained

1 Cup Cucumber -- chopped

1 Cup Red Onion -- minced

2 Large Hard-Boiled Eggs -- chopped

1 Large Baguette Or 4 To 6 Rolls

In a blender puree everything for dressing but the oil. Add oil in a slow stream and blend until thick.

Cut bread or rolls lengthwise and scoop out insides. leaving a thick shell. Crumble the bread and add it to the filling. (This step is optional). Mix the filling ingredients with 1/4 cup of dressing to bind. Spread the salad dressing generously on the rolls. Heap the tuna mixture on the roll bottom and cover with the top, pressing firmly. Wrap in plastic and let sit for 1 hour in the fridge before eating. (longer is okay too, but the bread will be soggier.)

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Serving Ideas : Great warm weather or picnic dish.

NOTES : If making for a meal that is more than an hour away, be slightly less generous with spreading the dressing on the bread. A bit more can always be added at serving time if the filling is dry.

Don't be afraid of the anchovy in the dressing. You don't taste them, they just add a bit of bite.

 
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