Pan bagnat
5
Points®
Total time: 20 min • Prep: 20 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
The flavour of these sandwiches improves if you wrap them individually and refrigerate for a couple of hours, making them a perfect picnic or packed lunch option.
Ingredients
Panini
2 individual
Radish
4 medium, thinly sliced
Olives, in Brine
12 individual, large Kalamata olives, roughly chopped
Tuna in spring water, drained
2 can(s), medium, drained
Red onion
½ medium, thinly sliced
Tomato
2 medium, thinly sliced
Parsley, fresh
3 tablespoon(s), chopped
Red wine vinegar
3 tablespoon(s)
Chicken stock cube(s)
¼ cube(s), 50ml
Olive Oil
1 tablespoon(s)
Garlic
1 clove(s), finely chopped
Instructions
1
To make the dressing, whisk all the ingredients together and season with salt and pepper.
2
Using a serrated knife, split the rolls in half lengthways, making the bottom of the loaf slightly thicker than the top. Use your fingers to pull out and discard some of the soft interior of the bread. Brush the inside of the top half of the paninis with half of the dressing.
3
Layer the bottom section of the bread with the radishes, then the olives. Top with the tuna and onion, then the tomatoes. Drizzle with the remaining dressing. Cover with the panini tops and cut each panini in half to make 4 servings.
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