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
⅛ 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
