1 minute read
Pan Bagnat
from EE FOB-ch2
by aelion
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6–7 Prep 20 min No cook Serves 4
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The flavor of these sandwiches improves if you wrap them individually and refrigerate for a couple of hours, making it a perfect picnic or lunch option.
3 tbsp chopped fresh parsley 3 tbsp red wine vinegar 2 tbsp reduced-sodium chicken stock 1 tbsp extra-virgin olive oil 1 medium garlic clove, finely chopped ¼ tsp black pepper 8 oz Italian bread 4 medium radishes 12 pitted large Kalamata olives, coarsely chopped 2 (5-oz) cans chunk light tuna (packed in water), drained 1 small red onion, thinly sliced 2 medium tomatoes, thinly sliced 1. To make the dressing, in a small bowl, whisk the parsley, vinegar, stock, oil, garlic, and pepper.
2. Using a serrated knife, split the bread in half lengthwise, making the bottom of the loaf slightly thicker than the top. Use your fingers to pull out and discard some of the soft interior of the bread. Brush the inside of the top half of the loaf with half of the dressing.
3. Layer the bottom section of the bread with the radishes, then the olives. Top with the tuna and onion, then the tomatoes. Drizzle with the remaining dressing. Cover with the bread top and cut into 4 sandwiches.
Per serving (1 sandwich): 280 Cal, 7 g Total Fat, 1 g Sat Fat, 674 mg Sod, 32 g Total Carb, 5 g Sugar, 3 g Fib, 23 g Prot.
See photograph on page 204.
