Pan Bagnat

Name: Pan Bagnat
Ingredients: 1 garlic clove, peeled and halved; 1 baguette (approximately 20-24 inches long) or 4 wide, round French rolls; 1 baguette (approximately 20-24 inches long) or 4 wide, round French rolls; 1 red onion, sliced into rings; 1 large ripe tomato, sliced; 4 oz. homemade tapenade or prepared olive paste; 4 oz. homemade tapenade or prepared olive paste; Extra virgin olive oil, as needed; 16 large basil leaves; 1 small head fennel, shaved and tossed with a little extra virgin olive oil and salt; 1 small head fennel, shaved and tossed with a little extra virgin olive oil and salt; 1 small head fennel, shaved and tossed with a little extra virgin olive oil and salt; 2 hard cooked eggs, sliced; 20 anchovy filets or 12 oz. good quality canned tuna; 20 anchovy filets or 12 oz. good quality canned tuna; Red wine vinegar, as needed; Black pepper, to taste

Preparation info

Serves
4

Difficulty
Easy

Appears in

Sandwiches of the World

By Battman

Published 2007

About

Ingredients

1 baguette (approximately 20-24 inches long) or 4 wide, round French rolls
1

Fish course
Sandwich
Pescatarian

Method

Split the bread in half and remove some of the white inside if it is doughy. Rub the bread with the clove of garlic. Spread the tapenade on evenly and then layer the tomatoes, onion rings, shaved fennel and hard cooked eggs, in that order. Add the anchovy filets or tuna, and season with a little red wine vinegar, black pepper and a liberal drizzle of olive oil over the top. Finish with the basi