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Photo of Pan Bagnat by WW

Pan Bagnat

6
Points® value
Total Time
41 min
Prep
18 min
Cook
23 min
Serves
4
Difficulty
Easy
Perfect for a picnic or an office lunch, the flavor of these sandwiches actually improves if you wrap them individually and refrigerate a couple of hours.

Ingredients

Red wine vinegar

3 tbsp(s)

Fresh parsley

3 tbsp(s), chopped

Fat-free reduced sodium chicken broth

2 tbsp(s)

Olive oil

1 tbsp(s)

Garlic clove

1 clove(s), medium, medium, minced

Black pepper

¼ tsp(s)

Italian bread

8 oz

Radishes

4 medium, thinly sliced

Olives

33⅔ gm, (1/4 cup) Kalamata variety, coarsely chopped

Canned tuna packed in water

10 oz, drained

Red onion

1 small, thinly sliced

Fresh tomatoes

2 medium, thinly sliced

Instructions

  1. To make dressing, whisk together vinegar, parsley, broth, oil, garlic, and pepper in small bowl.
  2. Using serrated knife, split bread in half lengthwise, making bottom of loaf slightly thicker than top. Use your fingers to pull out and discard some of soft interior of bread. Brush inside of top half of loaf with half of dressing.
  3. Layer bottom section of bread with radishes, then olives. Top with tuna and onion, then tomatoes. Drizzle with remaining dressing. Cover with bread top and cut into 4 sandwiches.

Notes

Serving size: 1 sandwich

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