Pan Bagnat
Photography by Aaron McLean.
Originating in the South of France as a sandwich to eat at the beach, this tuna roll is perfect for any picnic. The longer it has time to sit before eating, the more flavoursome it becomes. I normally make mine the night before so the flavours permeate through and the bread is slightly softened. When packing your picnic, feel free to put heavier items on top of the sandwiches…they love being squashed.
INGREDIENTS
8 rustic bread rolls, such as ciabatta or sourdough
5 anchovies, finely chopped
15 nicoise or other black olives, finely chopped
3 x 185 gram tins tuna in oil, drained
3 tablespoons olive oil
3 tablespoons red wine vinegar
4 eggs, hard boiled and sliced
½ small red onion, thinly sliced
1 each red, and yellow capsicum, roasted and sliced
2 tomatoes, sliced
2 cups rocket leaves
METHOD
Combine the anchovies, olives, tuna, olive oil and vinegar in a bowl and lightly season.
Slice the rolls in half. Spread the tuna mixture evenly over the bottom half of the rolls, pressing it on firmly. Top with hard-boiled egg, red onion, capsicum, tomato and rocket. Cover with the roll tops and press together firmly. Wrap tightly in plastic wrap and refrigerate.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!