Pan Bagnat

Ingredients

• 4 whole crusty bread roll
• 1 can (5 oz) tuna (canned, drained)
• 2 cups lettuce
• 1 medium carrot
• 1 cup corn kernels
• 1 medium cucumber
• 3 tbsp olive oil
• 2 tbsp red wine vinegar

Instructions

1. 1

   Slice the 4 bread rolls in half horizontally. Hollow out a little of the soft crumb from each half to make room for filling.

2. 2

   In a small bowl, whisk together the 3 tbsp olive oil, 2 tbsp red wine vinegar, and a pinch of salt and pepper to make a simple vinaigrette.

3. 3

   Brush the cut sides of the bread with the vinaigrette, using all of it. Let the bread soak for a minute.

4. 4

   Shred the 2 cups lettuce, grate the 1 carrot, and slice the 1 cucumber into thin rounds. Drain the 1 can of tuna and flake it with a fork.

5. 5

   Layer the bottom halves of the rolls with lettuce, carrot, cucumber, 1 cup corn, and the flaked tuna. Press the tops on firmly.

6. 6

   Wrap each sandwich tightly in plastic wrap or foil. Let them sit for 10 minutes so the flavors meld, then serve.

7. 7

   If you have time, refrigerate the wrapped sandwiches for up to 2 hours before serving – they taste even better pressed.

Tools you’ll need

• Chef's knife
• Cutting board
• Small bowl
• Whisk or fork
• Box grater

More recipes like this

• 

  Cheese Tart

  45 min

• 

  Clay Pot Seafood Stew

  20 min

• 

  Brownie with Whipped Cream and Berries

  10 min

• 

  Coconut Cookies

  25 min