Tuna Niçoise Sandwich (French Pan Bagnat)

This popular tuna salad sandwich is sold from beachside stands on the French Riviera. The delicious seafood and freshly made salad dressing are typical of the French kitchen - just a few simple ingredients can make an exceptional meal. Pan Bagnat literally translates to "bathed bread" as the bread here actually is intended to soak up all the flavours. This French sandwich is typical to the Provence region of France. It can be found in every market or bakery in the area. It contains the typical Provençal ingredients of fresh tomatoes, peppers, cucumbers, anchovies, and tuna. It’s basically Salad Niçoise on bread. This Provençal tuna sandwich is traditionally made with a round rustic bread. It is stuffed with all of the ingredients, pressed, chilled and served to feed a crowd. The ability to feed so many makes sense when you consider that you’re filling up a whole loaf of bread. Because you need to make this sandwich ahead of time, it’s a perfect option for a picnic. You can make it the night before and the next day just pack it and take it with you.

Vinaigrette:
¼ cup red wine vinegar
1 Tbsp. Dijon mustard
¼ cup extra-virgin olive oil
sea salt
black pepper, freshly ground

Sandwich:
1 large rustic bread loaf, halved
2 plum tomatoes, cored and finely sliced
sea salt
tuna, drained (140 g)
3 scallions, finely sliced
½ red pepper, cored, deseeded and finely sliced
1 small fennel bulb, cored and finely sliced
1 small cucumber, sliced lengthwise
2 eggs, hard-boiled, sliced
6 anchovies, drained
8 Niçoise or Kalamata olives, pitted and halved

Make the Vinaigrette:
Combine the vinegar, Dijon, oil and seasonings in a small bowl and whisk until well combined.

For the Sandwich:
Place the tomatoes in a colander and sprinkle with salt, set aside.

In a bowl, place the tuna, scallions and red pepper and combine.

Slice the loaf of bread in half.

Lay the tomatoes over the base of the bread, adding the fennel, cucumber and tuna mixture. Next lay the sliced hard-boiled eggs and anchovies on top, finish with the halved olives. Drizzle the vinaigrette over the olives and close the the bread.

Lay a weight on top of the sandwich and refrigerate for two hours or even overnight (this will allow the flavours to really meld together).

Slice and serve chilled.

Makes 4 servings.