Pan Bagnat

Ingredients · 2 servings

• 2Round crusty roll, split
• 160 gTuna, drained
• 50 gOlive, pitted and sliced
• 2Egg, hard boiled and sliced
• 2Tomato, sliced
• 4Anchovy, drained
• 30 gOlive oil
• 2 gSalt
• 1 gBlack pepper, ground

Equipment

stovetop, saucepan, knife, cutting board, mixing bowl, fork, spoon, bowl, plate, parchment, heavy pan

Instructions

1. 1
   Gather Ingredients

   Gather measured ingredients, a saucepan, knife, board, bowl, fork, spoon, plate, parchment, and a heavy pan for pressing. · 5 min

   What to look for: All ingredients and tools are ready on the work surface

2. 2
   Boil Egg

   Boil the eggs in simmering water for 9 minutes, then cool under running water until easy to peel. · 10 min

   What to look for: Egg shells are cool enough to handle

3. 3
   Prepare Bread

   Slice each roll across the middle, pull a little soft crumb from the center, and spoon olive oil over the cut sides. · 5 min

   What to look for: The cut bread looks glossy with oil

4. 4
   Mix Tuna

   Flake the tuna in a bowl with salt, black pepper, and 10 g olive oil until moist but still chunky. · 3 min

   What to look for: Tuna is moist and in visible flakes

5. 5
   Fill Rolls

   Layer tuna, tomato, olive, egg, and anchovy inside the rolls, pressing each layer gently into the oiled bread. · 5 min

   What to look for: The rolls are full but can still close neatly

6. 6
   Press Sandwich

   Wrap each sandwich in parchment, place a heavy pan on top, and press for 12 minutes until the bread absorbs the oil. · 12 min

   What to look for: Bread is slightly compressed and stained with oil and tomato juice

7. 7
   Serve Fresh

   Serve the Pan Bagnat at room temperature, cutting each roll in half only if desired for easier eating. · 1 min

   What to look for: The filling is compact and the bread is juicy but not falling apart