Pan Bagnat
- Total Time
- 0:23
- Prep
- 0:18
- Cook
- 0:00
- Serves
- 4
- Difficulty
- Easy
tk
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red wine vinegar3 Tbsp
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fresh parsley3 Tbsp, chopped
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reduced-sodium chicken broth2 Tbsp
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olive oil1 Tbsp
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garlic clove(s)1 clove(s), medium, minced
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black pepper¼ tsp
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Italian bread8 oz
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fresh radish(es)4 medium, thinly sliced
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olive(s)33 ⅔ gm, (1/4 cup), Kalamata variety, coarsely chopped
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water-packed tuna fish drained10 oz, drained
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uncooked red onion(s)1 small, thinly sliced
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fresh tomato(es)2 medium, thinly sliced
- To make dressing, whisk together vinegar, parsley, broth, oil, garlic, and pepper in small bowl.
- 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.
- 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.
- Serving size: 1 sandwich