Pan BagnatPressed Tuna Sandwich

Name: Pan Bagnat (Pressed Tuna Sandwich)
Total time: 50 min
Yield: 4
Cuisine: Monaco
Ingredients: 2 pcs Baguette Bread; 300 g Canned Tuna (drained); 250 g Tomato (thinly sliced); 100 g Onion (thinly sliced); 100 g Romaine Lettuce; 60 g Black Olive; 40 ml Extra Virgin Olive Oil; 15 ml Red Wine Vinegar; 15 ml Lemon Juice; 4 g Salt; 2 g Black Pepper

A pressed Riviera sandwich filled with tuna, egg, tomato, vegetables, olives, and anchovy, dressed with olive oil and vinegar.

Prep

50m

Cook

—

Serves

Estimated

Nutrition

Per serving

554kcal

Calories

33g

Protein

14g

Fat

74g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Sandwich

2pcs
Baguette Bread
300g
Canned Tuna (drained)
250g
Tomato (thinly sliced)
100g
Onion (thinly sliced)
100g
Romaine Lettuce
60g
Black Olive

Dressing

40ml
Extra Virgin Olive Oil
15ml
Red Wine Vinegar
15ml
Lemon Juice
4g
Salt
2g
Black Pepper

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

5 steps

01
Whisk together the extra virgin olive oil, red wine vinegar, lemon juice, salt, and black pepper.
02
Split the baguette bread lengthwise and remove a little of the crumb so there is room for the filling.
03
Layer in the romaine lettuce, tomato, onion, black olive, and canned tuna.
04
Spoon the dressing evenly over the filling so the bread absorbs the juices.
05
Close the sandwiches, press them firmly, and let them rest before serving so the flavors meld and the bread softens slightly.

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