Pan Bagnat Sandwich with Tuna, Anchovies, and Parsley

Ingredients for Pan Bagnat Sandwich with Tuna, Anchovies, and Parsley

• 1 crusty baguette, ends trimmed off

• Olive oil (for drizzling)

• 1 garlic clove, smashed

• 4 jarred anchovy fillets

• 60ml thinly sliced onion

• 1 tablespoon red wine vinegar

• 1/4 teaspoons salt, plus more

• 1/4 teaspoons freshly ground black pepper, plus more

• 1 (170g) jar tuna fillets in olive oil, drained, flaked

• 1/4 cup fresh parsley leaves

• 2 hard-boiled eggs, peeled, sliced

• 2 tablespoons pitted and halved Nicoise olives

• 1 medium ripe tomato, cored, thinly sliced

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 teaspoons 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.