Pan Bagna

Pan Bagna is a French sandwich that will fill you up, energize & satisfy in a
big way. This recipe from Kitchn is really a special dish.

Servings:

Author:

Lunch

French

Tomatoes green beans

Instructions

1 Place the onions, lemon juice, salt & pepper in a med bowl. Mix gently to
combine. Add anchovy paste, if using.
2 Cut the baguette in half lengthwise. Place the halves cut-side up on a very
large piece of plastic wrap. Drizzle the olive oil and vinegar evenly over both
pieces.
3 Add tuna with its oil to the onion mixture. Stir & mash until well-combined. Add
olives & mix well. Add parsley & mix to combine. Spoon the tuna mixture evenly
over the bottom piece of bread.
4 Arrange anchovies evenly over the tuna. Arrange tomato slices over the
anchovies. Place egg slices evenly over the tomatoes. Arrange the green beans on
top. Top with the other half of the baguette.
5 Wrap the plastic wrap securely around the sandwich and squash it down with your
hands. Wrap securely in aluminum foil. Refrigerate until the sandwich is
well-chilled, the bread is soft inside, and the tomatoes have released their
juices but the crust is not falling apart, 2 to 4 hours. Cut the sandwich into 4
equal pieces just before serving.