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Pan Bagnat with Tuna, Egg and Olives
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Source: https://recipheon.com/en/recipes/snacks/pan-bagnat-with-tuna-egg-and-olives
About this recipe
Pan bagnat is a sandwich from Nice in which olive oil and tomato juice soften the bread while the filling stays layered. Flaky tuna, hard-boiled egg and black olives combine with ripe tomato, thinly sliced bell pepper, onion and basil. Choose round rolls with a firm crumb and a substantial crust that will hold the filling once moistened. Drain the tuna thoroughly and let the sliced tomatoes release their free juice; this keeps the sandwich juicy without letting it collapse into wet mush. The olive oil, vinegar and garlic dressing is divided between the bread and vegetable layers. Pressing in the refrigerator brings the filling together and lets the rolls absorb the flavors, so it is part of the preparation. These quantities make four substantial sandwiches. Allow about 3 hours, including cooking and cooling the eggs and pressing the sandwiches for two hours.
Ingredients
Bread, filling and dressing
4 ready-to-use round wheat rolls, 400 g in total, each about 100 g and about 12 cm across, with a firm crumb and a substantial crust
240 g canned tuna packed in water, weighed after draining thoroughly
2 raw eggs, size M, about 100 g edible weight without shells
300 g raw ripe, firm tomatoes, weighed without stems, with skins and seeds; free juice drained after slicing is discarded
80 g raw green bell pepper, weighed without the stem, seeds and white membranes
40 g raw red onion, weighed after peeling
60 g black olives without pits, in brine, weighed after draining
40 ml extra-virgin olive oil, for the dressing divided between the bread and filling
15 ml white wine vinegar (6% acidity)
3 g raw garlic, weighed after peeling
6 g fresh basil leaves
2 g fine salt
0.5 g ground black pepper
2000 ml water: 1000 ml for cooking the eggs and 1000 ml cold water for cooling them; discard the water after use
Steps
Put the eggs in a small pot, cover with 1000 ml cold water and bring to a boil over medium heat. Lower the heat and cook at a gentle boil for 10 minutes, until the whites and yolks are completely set. Transfer to a bowl with the remaining 1000 ml cold water and cool for about 10 minutes. Peel and cut into slices about 5 mm thick; discard the water from both containers.
Cut the tomatoes into slices about 5 mm thick and leave in a strainer over a bowl for about 10 minutes to drain the free juice; discard the drained liquid. Meanwhile, cut the bell pepper into thin strips, the onion into thin half-rings and the olives into halves. Drain the tuna thoroughly, weigh out 240 g and gently separate it into larger flakes. Prepare the remaining filling and bread while the tomatoes drain.
Finely grate the garlic and mix with the olive oil, vinegar, salt and pepper using a fork. Split the rolls horizontally, leaving slightly thicker bottoms; keep all the crumb to support the filling. Spread half the dressing evenly over the inside surfaces of all the bottoms and tops. The crumb should be lightly moistened, not dripping; reserve the remaining half of the dressing for the vegetables.
AI-generated Divide the drained tomato slices among the four roll bottoms, followed by the bell pepper strips and onion. Arrange thin, even layers that fit within the edges of the rolls. Drizzle with the remaining half of the dressing, dividing it among the four sandwiches.
AI-generated Top the vegetables with larger flakes of tuna, egg slices, olive halves and torn basil leaves. Divide the filling approximately evenly among the four rolls so the tops can go on without ingredients spilling out.
AI-generated Put the tops on the rolls and press gently with your palm so the layers come together. Wrap each sandwich in parchment paper, then tightly in plastic wrap; place side by side on a tray and press with a cutting board weighted with two plates. The weight should hold the filling together without pushing it out of the rolls. Refrigerate for 2 hours, keeping the sandwiches chilled throughout.
Remove the weight and unwrap the sandwiches. Cut each in half with a serrated knife; the filling should be compact and juicy, and the bread should hold the layers together. One serving is one whole sandwich, meaning two halves. Serve immediately after taking them out of the refrigerator.
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