Pan Bagnat Tuna Sandwiches

Servings: 4 · Prep: 25 min · Cook: 20 min · Total: 65 min

Ingredients

• 4 each Crusty round bread rolls
• 16 ounces Canned tuna in olive oil
• 4 each Eggs
• 2 each Ripe tomatoes
• 1 cup Cucumber
• 1/4 cup Red onion
• 1/3 cup Pitted black olives
• 1/2 cup Fresh basil
• 2 tablespoons Red wine vinegar
• 1/4 cup Extra-virgin olive oil
• 1/4 teaspoon Fine salt
• 1/4 teaspoon Ground black pepper
• 5 cups Water

Equipment

Whisk; Measuring Cups; Measuring Spoons; Cutting Board; Small bowl; Chef’s knife; Fork; Parchment paper; Medium bowl; 2 baking sheets; produce brush; 2-quart saucepan with lid; Serrated bread knife; Lightweight skillet for pressing; whisk; measuring cups; measuring spoons; cutting board; small bowl; chef’s knife; fork; parchment paper; medium bowl

Steps

1. Clean the work area and produce. Wash your hands and clean the work surface. Rinse the tomatoes, cucumber and basil under running water before preparing them, scrubbing the cucumber with a clean produce brush. Remove any damaged areas and dry the produce thoroughly. ([fda.gov](https://www.fda.gov/media/114863/download))
   • 2 Each tomato
   • 1 cup cucumber — thinly sliced
   • 1/2 cup basil
2. Hard-boil and slice the eggs. Place the eggs in a single layer in the saucepan and add the 5 cups water. Bring to a full boil over medium-high heat, cover and remove from the heat. Let stand for 12 minutes. Drain carefully, then rinse under cold running water until cool enough to handle. Peel and slice about 1/4 inch thick; the whites and yolks should be completely firm. ([fda.gov](https://www.fda.gov/food/buy-store-serve-safe-food/what-you-need-know-about-egg-safety))
   • 4 Each egg
   • 5 cups Water

   Wash hands after handling raw eggs and clean any utensils or surfaces that contact them before preparing the ready-to-eat filling.

3. Prepare the vegetables and basil. Core the tomatoes and slice them about 1/8 inch thick. Prepare the measured cucumber and red onion in similarly thin slices. Slice the olives and tear the basil into small pieces.
   • 2 Each tomato
   • 1 cup cucumber — thinly sliced
   • 1/4 cup red onion — thinly sliced
   • 1/3 cup black olive — sliced
   • 1/2 cup basil
4. Whisk the vinaigrette. Whisk the vinegar, olive oil, salt and pepper together in the small bowl until well combined.
   • 2 tablespoons red wine vinegar
   • 1/4 cup olive oil
   • 1/4 teaspoon salt
   • 1/4 teaspoon Ground Black Pepper
5. Prepare and dress the rolls. Split the rolls horizontally with the serrated knife. Pull out a little soft crumb from the centers, leaving a sturdy bread shell about 1/2 inch thick. Whisk the vinaigrette again, then spoon 3 tablespoons evenly over the cut surfaces of all eight bread halves.
   • 4 Each bread roll
6. Mix the tuna filling. Put the drained tuna in the medium bowl and break it into large flakes with the fork. Gently mix in the red onion, olives and 2 tablespoons vinaigrette without mashing the tuna.
   • 16 ounces tuna — drained
   • 1/4 cup red onion — thinly sliced
   • 1/3 cup black olive — sliced
7. Layer the sandwiches. Divide the tuna mixture evenly among the four bottom bread halves. Layer the tomatoes and cucumber over the tuna, then drizzle the remaining vinaigrette evenly across all four sandwiches. Add the sliced eggs and basil, dividing them equally among the sandwiches, and replace the bread tops.
   • 2 Each tomato
   • 1 cup cucumber — thinly sliced
   • 1/2 cup basil
8. Wrap and gently weight the sandwiches. Wrap each sandwich snugly in parchment paper and arrange them in a single layer on a baking sheet. Set the second baking sheet on top and place the lightweight skillet in the center. The sandwiches should settle slightly without the rolls being crushed.

   Keep total time unrefrigerated, including pressing and serving, under 2 hours, or under 1 hour above 90°F.

9. Press and serve. Press for 20 minutes so the dressing moistens the bread. Unwrap, cut each sandwich in half and serve. If serving later, refrigerate the wrapped sandwiches promptly at 40°F or below. ([fda.gov](https://www.fda.gov/food/buy-store-serve-safe-food/safe-food-handling))

   If serving later, refrigerate wrapped sandwiches promptly at 40°F or below; consume within 3–4 days of assembly or the eggs’ original one-week storage limit, whichever comes first.

https://plumtally.com/recipes/pan-bagnat-tuna-sandwiches-rmbhgcgutaw3