Tuna, Tomato And Olive Sandwich (Pan Bagnat)
Transport yourself to the sunny shores of the Mediterranean with this delightful tuna niçoise sandwich. Chewy bread rolls filled with layers of tuna, crunchy bell peppers, ripe tomatoes, and briny olives create a harmonious blend of flavors that will make you feel like you're dining al fresco in a seaside cafe. Top it off with a hint of olive oil and vinegar for a truly refreshing and satisfying meal experience. Gather your ingredients and get ready to savor a taste of the Mediterranean in every bite!
— Constant Cookbook
Ingredients
- 4 large, round, chewy bread rolls
- 1/4 cup extra-virgin olive oil
- 2 Tbs. red wine vinegar
- 4 oz. water or oil-packed tuna
- 1 green bell pepper, seeded and thinly sliced
- 2 tomatoes, thinly sliced
- 2 hard-cooked eggs, peeled and sliced
- 12 anchovy fillets
- 16 pitted niçoise olives
- 4 to 6 lettuce leaves such as butter, green leaf
- or red leaf
Instructions
- Slice the rolls in half horizontally. Sprinkle the cut sides evenly with the olive oil and vinegar.
- Drain the tuna and place it in a bowl. Using a fork, flake the tuna into smallish pieces. Divide evenly among the bottom halves of the rolls. Then evenly divide the bell pepper, tomatoes, eggs, anchovy fillets and olives among them. Cover the filling with the lettuce leaves. Put the roll tops in place and serve.
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