Pan Bagnat
8
Points®
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
Red-wine vinegar
3 Tbsp
Reduced-sodium chicken broth
2 Tbsp
Extra virgin olive oil
1 Tbsp
Garlic
1 medium clove(s)
Black pepper
0.25 tsp
Italian bread
8 oz
Fresh radish(es)
4 medium
Olives
12 large
Chunk light tuna in water
10 oz
Uncooked red onion(s)
1 small
Tomato(es)
2 medium
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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