Pan Bagnat
Ingredients (4 servings)
| Amount | Measure | Name |
|---|---|---|
| 12.00 | oz | Tuna , Albacore, flaked and drained |
| 8.00 | cl | Garlic , minced finely |
| 0.33 | cup | Red wine vinegar |
| 0.33 | cup | Italian Parsley , chopped |
| 0.50 | tsp | Black pepper, ground |
| 0.33 | cup | Olive oil , extra virgin |
| 4.00 | oz | HELLMANN'S DIJONNAISE 6 / 64 OZ JARS 6 x 64 OZ |
| 1.00 | Bread , large, round, crusty peasant bread, sliced horizontally | |
| 1.00 | Tomatoes, beefsteak , sliced 1/8 inch thick | |
| 18.00 | pc | Basil , large leaves |
| 1.00 | Onions, red , thinly slice and separated into rings | |
| 2.00 | Bell pepper, red and green, roasted, skinned and cut into stips | |
| 12.00 | slices | Provolone Cheese , sliced |
| 6.00 | Red leaf lettuce leaves, cleaned | |
| 0.50 | cup | BEST FOODS® Real Mayonnaise , 4/1 Gallon 4 x 1 GA |
Preparation
1. In a large bowl, gently mix tuna, garlic, vinegar, parsley, pepper and olive oil.
2. Spread Hellmann's Dijonnaise on bottom of bread. Arrange with tomato slices, overlapping if necessary. Arrange basil leaves over the tomatoes.
3. Spoon tuna over basil leaves. Top with onion, pepper strips and cheese. Cover with lettuce leaves.
4. Spread top of bread with mayonnaise; place on sandwich. Press together lightly. Wrap in plastic; weight with a heavy pot. Let stand at room temperature for 30 minutes.
5. Unwrap sandwich, cut into quarters and serve immediately.
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