Grace
08-24-2003, 05:37 PM
MAJOR thumbs UP!!!! This was fantastic. I'm surprised it didn't make it as one of CL's "Greatest Hits". Huge hit here, even with my 12 year old niece. I made the recipe exactly as written, even with the anchovies. The sherry vinegar really adds a lot to this - I wouldn't substitute it if you don't have it (I mean you can, of course, but I think you'd be missing something!). I LOVE that it's a make ahead sandwich - PERFECT for the beach or long car trips. Every other sandwich (IMO) turns soggy and gross - this one just gets better. And I love a tuna sandwich that isn't mayonnaise-y (I like those too, but this one is great in comparison).
Here's the recipe for those of you without the September issue:
Pan Bagnat - CL Sept. 03
The saladlike ingredients of this French sandwich are wrapped tightly for a few hours so the flavors can blend.
4 (4-ounce) round rustic rolls
3 Tblsp. sherry vinegar
2 Tblsp. extravirgin olive oil
2 garlic cloves, minced
3 Tblsp. fresh lemon juice
2 Tblsp. chopped fresh parsley
1/4 tsp. black pepper
1 (12-ounce) can solid white tuna in water, drained
1 (12-ounce) bottle roasted red bell peppers, drained and sliced
4 plum tomatoes cut into 1/4-inch thick slices
24 spinach leaves
8 canned anchovy fillets, chopped (about 3/4 ounce) - my note: I didn't bother chopping - I just laid them across the sandwich
4 thin red onion slices
1. Split rolls in half. Hollow out top and bottom halves of the rolls, leaving a 1/2-inch thick shell, reserve torn bread for another use. Combine vinegar, oil and garlic, stir with a whisk. Spoon vinegar mixture evenly over cut sides of rolls.
2. Combine juice, parsley, black pepper, and tuna. Spoon 1/2 cup tuna mixture on bottom half of each roll. Layer bell pepper slices,tomato slices, spinach leaves, anchovies and onion over tuna mixture. cover with tops of rolls. Wrap each roll tightly with plastic wrap (I used foil) and refrigerate 2 hours or overnight.
Here's the recipe for those of you without the September issue:
Pan Bagnat - CL Sept. 03
The saladlike ingredients of this French sandwich are wrapped tightly for a few hours so the flavors can blend.
4 (4-ounce) round rustic rolls
3 Tblsp. sherry vinegar
2 Tblsp. extravirgin olive oil
2 garlic cloves, minced
3 Tblsp. fresh lemon juice
2 Tblsp. chopped fresh parsley
1/4 tsp. black pepper
1 (12-ounce) can solid white tuna in water, drained
1 (12-ounce) bottle roasted red bell peppers, drained and sliced
4 plum tomatoes cut into 1/4-inch thick slices
24 spinach leaves
8 canned anchovy fillets, chopped (about 3/4 ounce) - my note: I didn't bother chopping - I just laid them across the sandwich
4 thin red onion slices
1. Split rolls in half. Hollow out top and bottom halves of the rolls, leaving a 1/2-inch thick shell, reserve torn bread for another use. Combine vinegar, oil and garlic, stir with a whisk. Spoon vinegar mixture evenly over cut sides of rolls.
2. Combine juice, parsley, black pepper, and tuna. Spoon 1/2 cup tuna mixture on bottom half of each roll. Layer bell pepper slices,tomato slices, spinach leaves, anchovies and onion over tuna mixture. cover with tops of rolls. Wrap each roll tightly with plastic wrap (I used foil) and refrigerate 2 hours or overnight.