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Classic Pan Bagnat

Classic Pan Bagnat

Recipe by Sara Tane

2 servings

Classic Pan Bagnat


2 tins Fishwife Spicy Tuna

¼ cup pitted olives (mix of black and green), coarsely chopped

4 anchovy fillets, minced, plus their oil

2 tablespoons fresh basil, finely chopped

2 tablespoons fresh parsley, finely chopped

2 tablespoons extra virgin olive oil

1 garlic clove, grated

2 teaspoons red wine vinegar, plus more for drizzling

1 teaspoon Dijon mustard

Kosher salt, to taste

Freshly ground black pepper, to taste

2 small ciabatta loaves, halved

2 hard boiled eggs, sliced

½ Persian cucumber, thinly sliced

1 medium ripe tomato, sliced

½ small red onion, sliced



In a small bowl, mix together the tuna (and its oil), anchovies (and its oil), basil, parsley, garlic, vinegar, mustard, and olive oil. Season to taste with salt and pepper. This should taste punchy and acidic, it’s going to season the rest of the sandwich!

On the bottom half of the ciabatta rolls, spread tuna mixture, reserving about a tablespoon of residual oil for the top half. Layer with tomatoes, cucumber, red onion, and eggs. On the top halves, rub the remaining tuna mixture. Cover sandwich with second bread half and firmly press sandwich together.

Wrap sandwich tightly in plastic wrap. Put sandwich under something flat and heavy (such as a cast-iron skillet). Weight sandwich for 7 to 10 minutes, then flip and weight it for another 7 to 10 minutes.Unwrap, slice and serve immediately, or keep it wrapped for up to 8 hours before serving.

Classic Pan Bagnat


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