Pan Bagnat Tuna Sandwich

By Chez_Alexander

Ingredients

• 1 (8-oz.) whole-wheat sourdough loaf
• 1/4 cup chopped Niçoise or kalamata olives
• 3 tablespoons chopped red onion
• 2 tablespoons capers, drained
• 3 tablespoons extra-virgin olive oil, divided
• 5 teaspoons fresh lemon juice, divided
• 2 (5-oz.) cans water-packed premium white tuna, drained
• 2 medium-size green leaf lettuce leaves
• 3 tomato slices
• 1 large hard-boiled egg, thinly sliced

Details

Servings 4

Preparation

Step 1

1. Halve loaf horizontally. Scoop out halves to make 1-inch bread shells. Toast shells until golden.

2. Combine olives, onion, capers, 2 tablespoons oil, 1 tablespoon juice, and tuna; place mixture in bottom shell. Drizzle top shell with remaining oil and juice. Top tuna mixture with lettuce, tomato, egg slices, and top shell. Wrap in plastic wrap; refrigerate 2 hours or up to overnight. Cut into quarters.