Pan bagnat

6
6
6
Smartpoints value per serving
Total Time
23 min
Prep
18 min
Cook
0 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. It's also usually prepared with day-old bread. Our version features a dressing with red wine vinegar, parsley, broth, and garlic. You then fill the soft interior of the Italian bread with radishes, olives, tuna, red onions, and tomatoes. Not only is it beautiful and colorful, it's full of different textures and flavors. The longer it sits, the more time the ingredients have a chance to meld together and get to know each other. "Pan bagnat" literally translates to "bathed/wet bread," so letting that hearty bread soak up the delicious vinaigrette for a few hours makes all the difference.

Ingredients

red wine vinegar

3 Tbsp

fresh parsley

3 Tbsp, chopped fresh

reduced sodium canned chicken broth

cup(s), (2 tablespoons)

extra virgin olive oil

1 Tbsp

garlic clove(s)

1 medium clove(s), minced

black pepper

¼ tsp

Italian bread

8 oz

fresh radish(es)

4 medium

olive(s)

12 large, pitted Kalamata, coarsely chopped

chunk light tuna in water

10 oz, 2 (5-ounce) cans, drained

uncooked red onion(s)

1 small, thinly sliced

fresh tomato(es)

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.
  4. Serving size: 1 sandwich

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