Pan Bagnat

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 2
• 2 ciabatta rolls (or half of a baguette)
• 1/2 small fennel bulb
• 1/2 red bell pepper
• 1 egg, hard-boiled
• 6 ounces tuna in vegetable oil (solid )
• 6 -8 pitted black olives (preferably oil cured)
• 1/2 teaspoon capers
• 2 plum tomatoes, ripe
• 1 teaspoon red wine vinegar
• 1 teaspoon extra virgin olive oil
• 1 teaspoon anchovy paste (optional)
• fresh ground black pepper

Recipe

• 1 slice open bread. it needs to be something with a crusty exterior and a chewy texture so that it can absorb the dressing without falling apart. scoop out bread from top half of rolls. set them aside.
• 2 remove and reserve green fronds from fennel bulb. thinly slice the bulb. (you can substitute 1 sliced rib celery if desired.) cut bell pepper into thin rings. slice the egg.
• 3 start layering the bottom halves of rolls in this order: fennel, bell pepper, egg and tuna. sprinkle with olives, capers and fennel fronds.
• 4 on top halves, place thinly sliced tomatoes.
• 5 make dressing by mixing the vinegar, olive oil, anchovy paste and black pepper to taste. drizzle it over both tops and bottoms of sandwiches.
• 6 put sandwiches together. wrap tightly in plastic. keep cool until ready to eat.