Pan Bagnat

I love it when we manage to drive in our car on Sunday evenings so we can listen to  The Splendid Table on OPB!  I always turn off the car in my driveway inspired to try something new in the kitchen! I am so glad that we got to hear Melissa Clark describe her Pan Bagnat Recipe from her book In the Kitchen with a Good Appetite.  This time, I'm equally glad that my husband loved the idea too, rounded up all the ingredients, and orchestrated the sandwich creation.  Calling Pan Bagnat a sandwich does not really do justice to this tuna, basil, cucumber, tomato, garlic, anchovy, olive oil, mustard, onion, red wine vinegar, olive, hard boiled egg deliciousness.

On the bread, layer cucumber and onions in vinaigrette.  Then add tomatoes.

Next, add slice hard boiled egg.

Followed by basil leaves.

Next, add in olive halves.

Put the cucumber-onion vinaigrette on the other half of the bread.

Lastly, add canned tuna.

Carefully roll in foil and balance a heavy cookbook on top.

The best part of her description of making the sandwich is that it needs to be smooshed by 7-year old child or heavy skillet for 7-10 minutes on each side.  We substituted our 4-year old. 

It really does flatten!

And all the juices mix into the bread.

Served with fresh local cherries, strawberries and artichokes.

Next time, oh and there will be a next time for Pan Bagnat in our house, we will use a more substantial bread than the hoagie roll that we used that just didn't stand up to the smooshing.   But there is no denying that the flavor was amazing!  I can't wait to try this at the height of our local tomato and cucumber season!