Pan Bagnat

By stacymd23

Ingredients

• TAPENADE:
• 1 cracked wheat sourdough or round rustic bread
• 3 tablespoons olive oil
• 2 tablespoons white wine vinegar
• 1 tablespoon Dijon Mustard
• s&p
• 2 cans (6 oz each) oil packed tuna, drained
• 1/4 English cucumber, thinly sliced
• 1/2 small red onion, thinly sliced
• 3 tablespoons store bought tapanade
• 1 cup packed fresh basil leaves
• 2 large hard-cooked eggs (see below) sliced
• 1/4 cup kalmata olives. chopped
• 1/4 cup green olives, chopped (no red)
• 1 clove garlic
• 1 Tablespoon olive oil
• 1/2 tsp lemon juice
• 1/8 tsp black pepper

Preparation

Step 1

1. Split bread in half horizontally. Tear out and discard most of soft interior from each half. In a bowl, whisk together oil, vinegar, and mustard; season with s&p. Transfer 2 tablespoons dressing to another bowl; toss with tuna. Toss cucumber and onion with remaining dressing.

2. Spread tapenade on bottom half of bread. Arrange basil, then eggs, on top; season s&p. Layer with tuna, then cucumber mixture; replace top bread half.

3. Wrap sandwhich tightly in plastic and place on a baking sheet; place another baking sheet on top. Weight with a heavy skillet or canned goods. Let stand 1 hour at room temp or overnight in fridge. To serve, cut into wedges:

Tapenade:

Mince olives, garlic, combine.