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  • Pan Bagnat

    1 vote
    Pan Bagnat
    Prep time:
    Cook time:
    Servings: 6
    by Chef Smith
    226 recipes
    		 >
    Literally translated to "Bathed Bread"

    Ingredients

    • 1/2 cup olive oil
    • 2 garlic cloves, minced
    • 1 16-ounce loaf Italian bread (about 19 inches long by 4 inches wide), cut lengthwise in half
    • 2 6-ounce cans solid white tuna (preferably packed in olive oil), well drained
    • 6 green onions, chopped thin
    • 2 tablespoons drained capers
    • 1 small red onion, very thinly sliced
    • 4 large tomatoes, cut into 1/3-inch-thick slices
    • 2 7.25-ounce jars roasted red peppers, well drained
    • 1/2 cup chopped pitted brine-cured black olives (such as Kalamata) (Optional)
    • 1 2-ounce can anchovies, drained, chopped (Optional)

    Directions

    1. Preheat oven to 350 degrees. Saute the garlic in the olive oil. Do not let garlic get brown! Slice bread leaving about a half an inch on one side. This will help keep everything in. Brush inside of bread halves with garlic oil. Place in oven until toasted. In a bowl mix tuna, capers, and green onions. Add a tablespoon of olive oil and coat mixture.
    2. Once toasted open bread and evenly distribute tuna mixture on bottom side of bread. Top with onion, then tomatoes, pressing down to compact. Layer peppers over, then olives and anchovies if desired.
    3. Wrap bread tightly in plastic wrap. Refrigerate at least 2 hours and up to 1 day. Cut bread crosswise into six 3-inch-wide pieces.

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