Pan Bagnat with Fennel
A classic Provençal sandwich featuring olive oil-packed tuna, fennel, olives, and hard-boiled eggs pressed between crusty ciabatta bread. This Mediterranean-style sandwich is perfect for picnics as the flavors develop while it's pressed.
Ingredients
- •½ bulb fennel bulb
- •½ cup mixed pitted olives
- •¼ cup olive oil
- •3 tablespoons white wine vinegar
- •2 tablespoons capers
- •½ teaspoon crushed red pepper flakes
- •to taste Kosher salt and pepper
- •1 whole cucumber
- •2 cans olive oil-packed tuna
- •to taste Kosher salt and pepper
- •1 loaf ciabatta bread
- •3 whole hard-boiled eggs
- •2 cups arugula
Cooking Instructions
- 1.
Toss fennel, olives, oil, vinegar, capers, and red pepper flakes in an airtight container or resealable plastic bag; season with salt and pepper.
5 min
- 2.
Fennel-olive mixture can be made 2 days ahead. Cover and chill.
- 3.
Toss fennel-olive mixture with cucumber and tuna in a medium bowl; season with salt and pepper. Let sit, tossing occasionally, 10 minutes.
10 min
- 4.
Scoop out inside from top half of bread; discard (or save for a snack!). Layer bottom half of bread with tuna mixture, then top with eggs and arugula. Close up sandwich.
10 min
- 5.
Place a large heavy skillet or pot on top of sandwich to weigh down and let sit at room temperature, turning once, until evenly pressed, about 2 hours (if making sandwich at home, or storing in a cooler while you hike, wrap it up tightly in plastic wrap before you press it).
120 min
- 6.
Slice pan bagnat into wedges just before serving.
2 min
