Best 4 Pan Bagne Corsican Tuna Sandwich Recipes
In the realm of sandwiches, few can rival the delectable allure of the Pan Bagne, a Corsican culinary treasure that embodies the essence of simplicity and flavor. This delightful sandwich features a crisp, airy baguette, generously slathered with a vibrant tomato confit and a tangy mustard mayonnaise. The centerpiece of the Pan Bagne is a delectable medley of flavor and textures, including tender tuna, briny olives, piquant artichoke hearts, and crisp lettuce. Whether you enjoy it as a casual picnic treat or a satisfying lunch, the Pan Bagne is sure to tantalize your taste buds and transport you to the sunny shores of Corsica.
**Recipes Included:**
1. **Pan Bagne:** The classic Pan Bagne recipe starts with a rustic baguette, sliced in half and hollowed out. It's then filled with a layer of flavorful tomato confit, a zesty mustard mayonnaise, and a colorful array of fillings.
2. **Tomato Confit:** This vibrant condiment elevates the Pan Bagne with its sweet and tangy flavor. Tomatoes are slow-cooked in olive oil with herbs and spices, resulting in a rich and aromatic spread.
3. **Mustard Mayonnaise:** A harmonious blend of tangy mustard and creamy mayonnaise, this sauce adds a touch of piquancy to the sandwich.
4. **Tuna Filling:** The heart of the Pan Bagne, this filling features tender tuna flaked and combined with a flavorful dressing made from lemon juice, olive oil, and herbs.
5. **Artichoke Hearts:** Crunchy and tangy, artichoke hearts add a delightful textural contrast to the sandwich.
6. **Olive Tapenade:** A vibrant spread made from briny olives, capers, and herbs, olive tapenade adds a savory and salty touch to the Pan Bagne.
7. **Lettuce:** Crisp lettuce leaves provide a refreshing crunch and balance out the richness of the other ingredients.
8. **Pan Bagnat Sauce:** This flavorful sauce is a delightful combination of olive oil, vinegar, and herbs, adding a touch of extra flavor to the sandwich.
PAN BAGNAT (PRESSED FRENCH TUNA SANDWICH)
I'm gonna show you how to make the world's most famous tuna sandwich, which is really the world's most famous tuna salad, the Niçoise, stuffed and pressed inside a whole loaf of bread. According to people who consider things, this is considered the ultimate picnic sandwich, since it has to be made ahead, and the longer it sits in its own juices, the better.
Provided by Chef John
Categories World Cuisine Recipes European French
Time 8h30m
Yield 6
Number Of Ingredients 16
Steps:
- Stir garlic into the olive oil and set aside.
- Partially hollow out the bread by pulling out about 50% of the insides. Brush the bread very generously with the garlic olive oil, reserving about 1 tablespoon for later use.
- Begin building the sandwich by placing a layer of sliced tomatoes on the bottom half, covering it completely. Season with salt and pepper. Top with sliced onion, olives, and banana peppers.
- Crumble the tuna over the top, pressing down slightly so it stays in place. Be sure to go as close to the edges as possible. Top with anchovy filets, capers, sliced eggs, and basil leaves. Top with another layer of tomatoes. Season with salt and pepper. Drizzle with vinegar and reserved garlic olive oil.
- Place the top half of the loaf on and press firmly to compress the ingredients. Wrap in several layers of plastic wrap, then with aluminum foil, ending with seams at the top.
- Place into a large pan and place a sheet pan over the top. Weigh down with heavy cans, pots, a cast iron pan, or a cutting board, to press the sandwich as evenly as possible.
- Place in the refrigerator for at least 8 hours, or up to overnight, turning halfway through if possible. Unwrap, slice, and serve.
Nutrition Facts : Calories 561.7 calories, Carbohydrate 46.9 g, Cholesterol 105.2 mg, Fat 30.1 g, Fiber 3.3 g, Protein 26.5 g, SaturatedFat 5 g, Sodium 1286.6 mg, Sugar 3.8 g
PAN BAGNAT
Steps:
- In a small mixing bowl, whisk together the red wine vinegar, mustard, salt, and pepper. While continuing to whisk, gradually add the olive oil. Whisk until an emulsion forms. Set aside.
- Slice the baguette horizontally into 2 pieces. Tear out some of the soft bread in the center of each side, making a slight well in the bread. Place the tuna, green pepper, red onion, hard-boiled eggs, olives, and tomato on the bottom side of the bread in that order. Drizzle the vinaigrette over the vegetables, top with the second piece of bread, and wrap tightly in plastic wrap. Let stand at room temperature for 2 hours before serving.
- Cut into 4 sandwiches and serve.
PAN BAGNAT SANDWICH WITH TUNA, ANCHOVIES, AND PARSLEY
When you think about it, "Pan Bagnat" is just a fancy way of saying "the best of all possible summer sandwiches." Unlike the typical tuna on wheat, this Provençal classic only gets better as sits, making it just the thing for picnics, backyard suppers, and last-minute road trips. And its briny, garlicky flavors beat plain old mayo any day.
Provided by Adina Steiman
Categories Sandwich Low Fat Kid-Friendly Lunch Tuna Healthy Low Cholesterol Anchovy Sandwich Theory Picnic Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 2
Number Of Ingredients 13
Steps:
- Cut baguette in half crosswise with a serrated knife, then split each half lengthwise. Drizzle cut sides of bread with oil and rub with garlic. Arrange 2 anchovies on top half of each baguette.
- Toss onion and vinegar in a medium bowl and season with 1/4 tsp. each salt and pepper. Let stand 5 minutes. Add tuna and parsley and toss gently to combine. Taste and adjust seasoning. Pile tuna mixture on bottom half of each baguette. Top tuna mixture with eggs and olives.
- Arrange tomato slices on top of anchovies and close sandwiches. Wrap sandwiches tightly in foil and place a heavy pot or skillet on top. Add a few heavy objects such as cans to weigh down pot and press down on sandwiches. Let sit at room temperature at least 40 minutes and up to 1 hour. Unwrap, slice each sandwich in half crosswise (if desired), and serve.
PAN BAGNE - CORSICAN TUNA SANDWICH
I got this from an old newspaper clipping by Frances Price, posted here for safekeeping, though I haven't yet tried it. There are several versions of "Pan Bagnat" posted on Zaar; this is a slightly different (Corsican) version called "Pan Bagne." This requires at least several hours of chilling time (to allow the flavors to meld).
Provided by coconutty
Categories Lunch/Snacks
Time 10m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Cut bread in half lengthwise, scoop out insides, leaving 1-inch shell. Drizzle bread with olive oil. Spread lettuce evenly over bottom half.
- Arrange tuna over lettuce, top with alternating slices of egg and tomato.
- Separate the slice of onion into rings and arrange them on top.
- Sprinkle with olives, salt and pepper.
- Cover with top bread slice, wrap tightly and chill for several hours or overnight.
Nutrition Facts : Calories 259.6, Fat 16.5, SaturatedFat 3.5, Cholesterol 229.5, Sodium 249.7, Carbohydrate 9.6, Fiber 2.6, Sugar 4.8, Protein 18.9
Tips:
- Use the freshest ingredients possible, especially the tuna and vegetables.
- Don't overcook the tuna, or it will become dry and tough.
- If you can't find ciabatta bread, you can use a baguette or other crusty bread.
- Feel free to customize the fillings to your liking. Some other popular options include hard-boiled eggs, roasted peppers, and capers.
- Serve the pan bagnat immediately, or wrap it in plastic wrap and store it in the refrigerator for up to 24 hours.
Conclusion:
The pan bagnat is a delicious and refreshing sandwich that is perfect for a summer picnic or lunch. It is easy to make and can be customized to your liking. With its combination of fresh tuna, vegetables, and tangy dressing, the pan bagnat is a sandwich that is sure to please everyone.
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