French Tuna Sandwich

A round country bread filled with tuna, tomatoes, olives, anchovies, hard-boiled eggs, and basil is characteristic of Provence, specifically the area around Nice. This traditional picnic sandwich is called pan bagnat, which translates to "soaked bread."

Details

Preparation Time: 200 minutes
Cooking Time: 0 minutes
Difficulty: 1
Spiciness: 0
Number of Servings: 6

Ingredients

100 ml Oil, olive
4 spoon Vinegar, red wine
0.25 teaspoons Salt, table
2 pinch Spices, pepper, black
800 g Bread, wheat
2 piece Tomato, red
1 handful Basil, fresh
1 piece Onion, raw
320 g Fish, tuna, in brine
12 pieces Olives, black, in brine
2 piece Egg, hard-boiled
6 pieces Fish, anchovy fillets in oil

Steps

In a bowl, whisk together the oil, vinegar, salt, and pepper with a hand whisk. Mix until the salt is completely dissolved. Peel the hard-boiled eggs and slice them into thin rounds. Wash the tomatoes, remove the stems, and slice them thinly. Drain the tuna and transfer it to a small bowl, where you break it into smaller pieces with a fork. Peel the onion, clean it, and slice it thinly. Roughly chop the basil leaves.
Horizontally slice the bread loaf and drizzle all the cut sides with about 2 tablespoons of the prepared dressing. Layer the ingredients on the bottom halves of the bread in the following order: tomatoes, basil, onion, tuna, olives, eggs, and anchovies. Cover with the top halves. Gently press the sandwiches together, then wrap them in wax paper and foil. Weigh them down (for example, with cookbooks or pots) and let them sit for at least 2 to 3 hours, or preferably overnight, so the bread absorbs all the flavors.
Unwrap the prepared sandwiches, cut them into large pieces, and serve.

Nutrition Information (Per 100g)

Calories: 169.06 kcal
Fat: 2.89 g
- Saturated Fat: 0.23 g
Carbohydrates: 22.96 g
- Sugars: 2.89 g
Protein: 9.81 g
Fiber: 1.67 g

Advice

Instead of round country bread, you can also use ciabatta. If desired, you can also add cucumbers and roasted peppers to the sandwich.