Pan Bagnat
6
Points®
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.
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