Pan Bagnat with Fennel

Ingredients for Pan Bagnat with Fennel

• 1/2 fennel bulb, very thinly sliced

• 120ml mixed pitted olives, chopped

• 60ml olive oil

• 3 tablespoons white wine vinegar

• 2 tablespoons chopped drained capers

• 1/2 teaspoons crushed red pepper flakes

• Kosher salt, freshly ground pepper

• 1 Persian or 1/4 English hothouse cucumber, thinly sliced

• 2 (6-200g ) cans olive oil–packed tuna, drained

• Kosher salt, freshly ground pepper

• 1 12"-long ciabatta loaf, halved lengthwise

• 3 hard-boiled large eggs, peeled, sliced

• 2 cups rocket

Toss fennel, olives, oil, vinegar, capers, and red pepper flakes in an airtight container or resealable plastic bag; season with salt and pepper.

Fennel-olive mixture can be made 2 days ahead. Cover and chill.

Toss fennel-olive mixture with cucumber and tuna in a medium bowl; season with salt and pepper. Let sit, tossing occasionally, 10 minutes.

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 rocket. Close up sandwich.

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).

Slice pan bagnat into wedges just before serving.

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.