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Photo of Pan Bagnat by WW

Pan Bagnat

6
Point(s)
Total Time
23 min
Prep
18 min
Cook
0 min
Serves
4
Difficulty
Easy
The flavor of these sandwiches improves if you wrap them individually and refrigerate for a couple of hours, making them a perfect picnic or lunch option.

Ingredients

Fresh parsley

3 Tbsp, chopped

Red-wine vinegar

3 Tbsp

Reduced-sodium chicken broth

2 Tbsp

Extra virgin olive oil

1 Tbsp

Garlic

1 medium clove(s), finely chopped

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 the dressing, in a small bowl, whisk the parsley, vinegar, stock, oil, garlic, and black pepper.
  2. Using a serrated knife, split the bread in half lengthwise, 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 loaf 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 bread top and cut into 4 sandwiches.
  4. Serving size: 1 sandwich

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