Courtesy of Whole Foods Market
This delicious French sandwich is reminiscent of another classic dish, nicoise salad. The sandwich is filled with crisp vegetables and tuna, then drizzled with a red wine vinaigrette that soaks into the bread for both flavor and texture, making this perfect for picnics and road trips as it requires making in advance.
Per Serving:280 calories (20 from fat), 2g total fat, 0g saturated fat, 20mg cholesterol,800mg sodium, 38g carbohydrate (3g dietary fiber, 2g sugar), 24g protein
Pan Bagnat (Provencal Tuna Sandwich)
The sandwich is filled with crisp vegetables and tuna, this delicious French sandwich is reminiscent of another classic dish, niçoise salad.
4 demi baguettes
2 tablespoons red wine vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon fine sea salt
Pinch ground black pepper
1 tablespoon extra-virgin olive oil
2 Roma tomatoes, thinly sliced
1/2 large red bell pepper, thinly sliced
1/2 medium fennel bulb, thinly sliced
1/4 cup fresh basil leaves
2 (5-ounce) cans tuna packed in water (no salted added), drained and flaked into small pieces
1/3 cup pitted niçoise olives, halved
- Cut each baguette in half horizontally. Scoop out a small amount of bread from the inside of each baguette half to make a well.
- In a small bowl, whisk together vinegar, mustard, salt and pepper. While whisking, add oil in a slow, steady stream until evenly blended.
- Arrange tomatoes, bell pepper, fennel and basil on bottom half of each baguette. Top with tuna and olives. Drizzle evenly with vinaigrette and cover with tops of baguettes, pressing firmly. Tightly wrap each sandwich with plastic wrap and place on a baking sheet. Top with a second baking sheet and weigh down with canned goods or other heavy objects to press sandwiches, to allow the vinaigrette and juicy ingredients to soak into the bread. Refrigerate for 2 hours.