Pan bagnat (French tuna sandwich)
225 g, (buy a 300g loaf)
3 medium, thinly sliced
Pitted kalamata olives
10 individual, coarsely chopped, (10 x 5g)
Tuna, canned in springwater, drained
2 185g can
½ medium, thinly sliced
2 medium, thinly sliced
Fresh flat-leaf parsley
2 tbs, chopped
Red wine vinegar
Salt reduced chicken stock
Extra virgin olive oil
½ clove(s), crushed
- To make dressing, whisk all ingredients in a small bowl. Season with salt and pepper.
- Using a serrated knife, split the bread in half lengthways, making the bottom half slightly thicker than the top. Using your fingers, pull out some of the soft bread centre to create a hollow in each half (set aside soft bread for another use - see tip). Brush the inside of the top half with half the dressing.
- Layer radishes, olives, tuna, onion and tomato slices over the bottom half. Drizzle remaining dressing over filling. Cover with the top half. Cut into 4 sandwiches to serve.