Pan BagnatRecipe posted in: Lunch/Dinner
Full of flavor, this Pan Bagnat proves that French-style cooking can turn an ordinary sandwich into a kitchen treasure. The English translation of pan bagnat is “soaked bread,” making it clear why this meal is so irresistibly tasty. Infused with Dijon, every bit of the whole wheat bread is complemented by tuna, eggs and olives. It is a fancy recipe that feels indulgent, but won’t break the scale.
Helpful hint: You can make this Pan Bagnat a day ahead to allow the sandwich even more time to marinate in its seasoning.
Phase: Phase 2, Phase 3
- 0.5 Healthy Fat
- 1.5 Lean Protein
- 1 Good Carbohydrates
- 1 Vegetables
- 4 oz. green beans, trimmed and cut into 1-inch pieces
- 1 Tbsp. extra virgin olive oil
- 1 tsp. Dijon mustard
- 1 tsp. red wine vinegar
- 1 (12-oz.) loaf whole-wheat peasant bread
- 2 (6-oz.) cans water-packed chunk light tuna, drained and flaked
- 2 medium plum tomatoes, sliced
- 2 hard-boiled eggs, sliced
- 8 kalamata olives, pitted and sliced
- Bring a medium saucepan of salted water to a boil. Add beans, return to a boil and cook until crisp-tender, about 2 minutes. Drain in a colander and rinse under very cold water to stop cooking. Drain again and pat dry.
- In a small bowl, whisk together oil, mustard and vinegar.
- Slice bread in half horizontally and then tear out the inner bread from both halves, leaving a 1/2-inch shell of bread in each half (use the torn-out bread for making bread crumbs). Layer tuna, tomatoes, eggs, green beans and olives in the bottom half of the bread; drizzle with oil mixture. Place top of sandwich and wrap tightly with plastic wrap.
- Compress sandwich by placing a heavy skillet on top of it. Let it sit, weighted down, for 30 minutes at room temperature. Remove from plastic wrap, cut into 4 wedges and serve.