Saturday, 19 May 2012
Pan Bagnat (French Sandwich)
I love Sandwiches. I love to eat. I love to eat. Everything from meats to fish to vegetables, carbohydrate (with the exception of yam), proteins and so on but a good combination of all is usually the best way to go and the moment i saw this French Pan Bagnant i knew i wanted to have some.
Am delighted to share this awesome sandwich with all of you.
1 short loaf French bread or 1/2 long loaf*
1 (very loose) cup flat leaf parsley
1 clove garlic, smashed
10 oz canned tuna in olive oil
6 oz marinated artichoke hearts, drained and chopped
1 1/2 tablespoons minced Nicoise and Picholine olives
1 anchovy, minced
1/4 cup sliced red onion
3 tablespoons sherry vinegar
freshly ground black pepper
5-6 green beans, blanched, cut into bite-sized pieces (optional)
Slice the loaf in half longways. Scoop out some of the middle of the bottom half to form a sort of trough. Discard the insides (or nibble). Brush both sides of the bread with olive oil. Rub with the clove of garlic. Line the trough with parsley. Set aside. Chop any remaining parsley.
In a medium bowl, mix together the tuna, artichoke hearts, olives, anchovy, chopped parsley, onion, lemon juice, salt and pepper. Fill the trough with the tuna mixture. Top with green beans. Close the sandwich. Wrap the sandwich very tightly in foil, waxed paper or plastic wrap. Weight it down with a large cast iron skillet overnight**.
Cut the sandwich in half. Take a bite. Pretend you are in the French countryside.
Yield: 2 big sandwiches
*Take care to buy a wider, fatter loaf so there is plenty of room for the filling.
**I don't see any need to refrigerate this sandwich overnight because everything is safe at room temperature. However, if you do want to refrigerate it and cannot fit it and your cast iron skillet into the fridge, press it for a few hours then refrigerate. Allow to come to room temperature prior to serving.
While you can eat the sandwich right away it really is better the next day when the flavors have a chance to meld.
Food Source: Coconut and Lime