Pan Bagnat with Fennel

By johnwhorfin

Ingredients

• 1/2 fennel bulb, very thinly sliced
• 1/2 cup mixed pitted olives, chopped
• 1/4 cup olive oil
• 3 tablespoons white wine vinegar
• 2 tablespoons chopped drained capers
• 1/2 teaspoon crushed red pepper flakes
• Kosher salt and freshly ground black pepper
• 1 Persian or 1/4 English hothouse cucumber, thinly sliced
• 2 6.7-ounce cans olive oil–packed tuna, drained
• Kosher salt and freshly ground black pepper
• 1 12-inch-long ciabatta loaf, halved lengthwise
• 3 hard-boiled large eggs, peeled, sliced
• 2 cups arugula

Details

Servings 4
Adapted from bonappetit.com

Preparation

Step 1

Toss fennel, olives, oil, vinegar, capers, and red pepper flakes in an airtight container or resealable plastic bag; season with salt and pepper.

Do Ahead: Fennel-olive mixture can be made 2 days ahead. Cover and chill.

Toss fennel-olive mixture with cucumber and tuna in a medium bowl; season with salt and pepper. Let sit, tossing occasionally, 10 minutes.

Scoop out inside from top half of bread; discard (or save for a snack!). Layer bottom half of bread with tuna mixture, then top with eggs and arugula. Close up sandwich.

Place a large heavy skillet or pot on top of sandwich to weigh down and let sit at room temperature, turning once, until evenly pressed, about 2 hours (if making sandwich at home, or storing in a cooler while you hike, wrap it up tightly in plastic wrap before you press it).

Slice pan bagnat into wedges just before serving.