PocketCook

From @Recipe30

Pan Bagnat

25 min · Serves 4

25 mintotal
25 minhands on
24steps
4servings

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Ingredients

For the pickled onions

  • ½ red onion, thinly sliced
  • 3 tbsp red wine vinegar

For the herb-anchovy paste

  • 3 tbsp flat-leaf parsley, coarsely chopped
  • 12 fresh basil leaves
  • ½ clove garlic, grated
  • 3 anchovy fillets in oil, finely chopped
  • 1½ tsp oil from the anchovy tin

For the sandwich

  • 4 eggs
  • 2 vine tomatoes, cut into thin wedges
  • ¼ tsp salt
  • 1 ciabatta loaf (12-inch)
  • 2 tbsp extra virgin olive oil, plus more for drizzling
  • 1 tbsp Dijon mustard
  • 200 g canned tuna in olive oil, drained
  • ¼ cup mixed olives, roughly chopped
  • 1 tbsp capers, drained
  • 1 red bell pepper, charred, peeled and sliced into strips
  • 3 red radishes, thinly sliced
  • Freshly ground black pepper

Method

For the pickled onions

  1. Combine the sliced red onion and red wine vinegar in a small bowl.

  2. Leave the onion to pickle while preparing the rest of the sandwich.

    Then 15 min of waiting

For the herb-anchovy paste

  1. Combine the chopped parsley, basil leaves, grated garlic, minced anchovies and anchovy oil in a small bowl.

  2. Crush the ingredients together using a fork until a rough paste forms.

For the sandwich

  1. Bring a pot of water to a boil and lower the eggs into the water.

  2. Boil the eggs for 9 minutes.

    Then 9 min of waiting

  3. Transfer the boiled eggs to an ice bath to cool, then peel under cold running water.

  4. Toss the tomato wedges with the salt in a bowl and set aside to draw out the juices for 10 minutes.

    Then 10 min of waiting

  5. Cut the ciabatta loaf in half horizontally.

  6. Scoop out some of the soft interior crumb from both halves to create a shallow channel.

  7. Drizzle both cut halves of the bread generously with extra virgin olive oil.

  8. Spread the Dijon mustard evenly over both cut halves of the bread.

  9. Spread the herb-anchovy paste over the bottom half of the bread.

  10. Slice the peeled eggs thinly and layer them over the herb paste.

  11. Layer the tomato wedges over the eggs, pouring over all the collected tomato juice from the bowl.

  12. Flake the drained tuna over the tomatoes.

  13. Top the tuna with the chopped olives and drained capers.

  14. Add the charred red pepper strips, pickled onion slices and radish slices.

  15. Drizzle the sandwich fillings with extra olive oil and season with freshly ground black pepper.

  16. Place the top half of the ciabatta over the fillings.

  17. Wrap the sandwich tightly in plastic wrap.

  18. Place the wrapped sandwich on a flat tray, cover with another tray, and weigh down with a heavy object.

  19. Leave the weighted sandwich to rest at room temperature so the bread absorbs the juices.

    Then 120 min of waiting

  20. Unwrap, slice into portions and serve.

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