Pan Bagnat: Le French Tuna Salad Sandwich

Pan Bagnat: Le French Tuna Salad Sandwich

Food52 Review: Pan Bagnat, literally "bathed bread," is a great solution to the brown bag lunch dilemma, and Waverly's version is pitch-perfect. A decidedly Nicoise (…more) - A&M

Serves 2, but multiplies easily

• 1/2
  loaf crusty French baguette
• 1
  clove garlic, cut in half
• 4-6
  basil leaves
• 1
  (6oz) can tuna
• 3/4
  cups Nicoise or Kalamata olives, sliced
• 1/2
  cup red bell pepper, seeded and sliced thin
• 1/2
  small red onion, finely chopped
• 1/4
  cup Italian flat leaf parsley, finely chopped
• 1
  jar or can artichoke hearts, drained and chopped (optional)
• 1/4
  cup blanched French green beans, sliced into thirds (optional)
• 3
  tablespoons fresh lemon juice
• 6
  tablespoons extra virgin olive oil, plus more for drizzling
• sea salt and freshly ground black pepper, to taste

1. PREP THE BREAD: Slice the loaf of bread in half lengthwise. Remove some of the insides of the bottom half to create a trough into which the filling will go. Brush both halves with a little extra virgin olive oil. Rub each with the garlic. Line the half with the trough with the basil leaves.
2. MIX THE SALAD: In a mixing bowl, combine the tuna, olives, red bell pepper, onion, parsley, artichoke hearts (if using) and green beans (if using). In a measuring cup or small bowl, whisk the lemon juice into the olive oil until it is emulsified/combined. Pour the vinaigrette into the tuna mixture and stir to combine. Season to taste with sea salt and pepper.
3. ASSEMBLE: Spoon tuna mixture into the trough of the baguette over the basil leaves. Wrap sandwich well in plastic. Crush it down by placing a brick or heavy cast iron skillet and refrigerate, preferably with the weight, overnight.
4. SERVE: In the morning, cut sandwich in half. Enjoy for lunch at home or wrap in foil and brown bag it (use a lunch box that will keep the sandwich chilled). Serve with cubes of feta cheese and a tart Granny Smith apple.