Fare with Flair: Summer sandwich

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One of my “go-to” salads in warmer weather is Salad Nicoise.

This Provencal main-course salad features canned tuna, peppers, black olives, onions and eggs along with garlic and olive oil.

All these fantastic flavours and textures can be adapted into a sandwich, which then turns it into something called pan bagnat.

The key is to use good quality tuna in olive oil.

The bread is important, too. While many recipes call for a soft kaiser-style roll, I like to use a rustic bun such as a ciabatta or a crusty baguette.

It’s the perfect time to make this delicious sandwich with local lettuces and tomatoes coming into season.

Pour a glass of rose wine and you have all the fixings for a delicious summer weekend lunch or dinner.


Twitter @jillstable

Pan Bagnat

Serves 4

4 ciabatta buns

2 tbsp. (25 ml) extra virgin olive oil

1 sweet onion, thinly sliced

1 tbsp. (15 ml) red wine vinegar

1 6 oz. tin of tuna packed in olive oil

1 small red bell pepper, seeded and diced

¼ cup (50 ml) pitted black olives

1 clove garlic, minced

1 tbsp. (15 ml) lemon juice

8 lettuce leaves

2 tomatoes, cored and sliced

2 hard boiled eggs sliced

Cut ciabatta buns in half lengthwise. Set aside.

Place oil in bowl along with onion and red wine vinegar. Let sit stirring occasionally for 5 minutes.

Add tuna (and oil from tin) to bowl along with red pepper, olives, garlic and lemon juice. Stir to combine.

Line up ciabatta bun bottoms on clean surface. Place lettuce leaves on top of each bun half. Place tomato slices on top.

Spoon tuna mixture over top of tomato.

Top with egg slices. Season with freshly cracked pepper.

Put top half of ciabatta bun on sandwich and serve.

Option: Add two chopped anchovy fillets when adding tuna to bowl. 

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