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Photo of Pan bagnat by WW

Pan bagnat

5
Points® value
Total Time
20 min
Prep
20 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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