Name: Pan Bagnat
Prep time: 18 min
Total time: 23 min
Yield: 4 servings
Ingredients: 3 Tbsp red wine vinegar; 3 Tbsp fresh parsley chopped fresh; 0.125 cup(s) reduced sodium canned chicken broth (2 tablespoons); 1 Tbsp extra virgin olive oil; 1 medium clove(s) garlic clove(s) minced; 0.25 tsp black pepper; 8 oz Italian bread; 4 medium fresh radish(es); 12 large olive(s) pitted Kalamata, coarsely chopped; 10 oz chunk light tuna in water 2 (5-ounce) cans, drained; 1 small uncooked red onion(s) thinly sliced; 2 medium fresh tomato(es) thinly sliced

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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

Instructions

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

Notes

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.

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