Pan bagnat is
a Niçoise specialty, comprising a hollowed-out loaf stuffed with hard-boiled
eggs, salad, and a fishy mixture of tuna, all laced with silvery anchovies. A
sharp mustardy vinaigrette is poured over the whole thing before it is wrapped
and pressed.
This
sandwich is perfect for a picnic therefore, as it can be left sitting around
for hours and actually improve—quite a claim to fame in the sandwich world.
Makes 1 (serves 4)
INGREDIENTS
1 rustic, whole-wheat (wholemeal) round
loaf
Olive oil
Fresh basil leaves
6½oz (185g) can good-quality tuna,
drained
A small handful of capers, rinsed and
patted dry
½ red onion, finely chopped
A small handful of fresh flat-leaf
parsley, roughly chopped
Sea salt and black pepper, to taste
1 red bell
pepper, seeded and thinly sliced
3½oz (100g) French beans (green beans),
blanched for 2 minutes in boiling water, drained, refreshed under cold water,
and patted dry
2 cold
hard-boiled eggs, peeled and sliced
8 canned anchovy fillets, drained
A handful of Niçoise or kalamata olives,
pitted (stoned) and sliced
Juice of ½ lemon
1 heaped tsp Dijon mustard
Cut off the top third of the loaf to make a lid.
Hollow out some of the crumb from the rest (bottom) of the loaf, leaving a
decent thickness of crust around the outside. Reserve the crumb for another
recipe. Brush the inside of the loaf with olive oil, then add a layer of basil
leaves to the bottom.
Flake the tuna into a bowl,
then mix in the capers, red onion, parsley, and some salt and pepper. Add a
layer of red bell pepper slices and green beans to the loaf, followed by the
tuna mixture, then the eggs, anchovies, and olives.
In a small bowl, mix together the lemon juice
with roughly double the amount of olive oil, the Dijon mustard, and some black
pepper. Pour this all over the inside of the sandwich, then replace the lid of
the loaf. Press down gently, then wrap the sandwich tightly in plastic wrap
(clingfilm) and leave to sit for an hour or two at room temperature, or
overnight in the refrigerator.
Remove and discard the plastic wrap, cut the
loaf into wedges, and serve.
