A Pan Bagnat with Warm Anchovy Vinaigrette

February 10, 2014
0 Ratings
  • Serves 6
Author Notes

I've read somewhere…(perhaps here?) that French Mothers would prepare this sandwich before a road trip picnic, have the kids sit on the wrapped sandwich in the backseat of the car and by the time they arrived it was perfectly pressed! Not to worry if you don't have a 7 year old child to press your sandwich, a brick or 2 or heavy pan is fine! Enjoy ! —olive

What You'll Need
  • 1 French Boule (or other crusty round loaf)
  • 4 anchovies
  • 2 garlic cloves, smashed and chopped
  • 2 tablespoons capers, washed of salt-or use brined version
  • zest and juice of one lemon
  • 1 teaspoon Dijon
  • app one cup of extra virgin olive oil
  • splash of red wine vinegar
  • salt and freshly ground pepper
  • 1 english cucumber
  • 1/2 pint of oil cured black olives
  • 2-3 hard boiled eggs, sliced
  • 1-2 cans Italian tuna in olive oil, drained
  1. Carefully slice off the top of the boule and remove innards of bread (save for breadcrumbs!) and set aside.
  2. Saute anchovies and garlic in hot olive oil, until anchovies are somewhat melted. Add capers and sauté, add herbs and briefly warm. Remove to a bowl. Add lemon juice and zest, Dijon, vinegar, and drizzle in olive oil. Correct seasoning by adding salt and pepper.
  3. Drizzle and coat the inside of the bread with some of the vinaigrette and layer eggs, olives, cucumber, and tuna drizzling with more vinaigrette as you go. Kepp layering until bread is full (the amount of your ingredients depends on the size of your bread- I always opt for having too many ingredients just in case)
  4. Replace bread lid. Wrap sandwich in wax paper and then aluminum foil. Weight sandwich down with a heavy pan filled with canned goods. Unwrap 6-7 hours later to a beautiful snack, ready to enjoy with a lovely glass of white wine and the ones you love!

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