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Family-Size Pan Bagnat

By The Canadian Living Test Ktichen

Tested till perfect

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Family-Size Pan Bagnat

Family-Size Pan Bagnat
Photography by Matthew Kimura

This recipe makes 4 wedges servings

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Nutritional Info

Per serving: about -
cal 631
pro 36 g
total fat 22 g
sat. fat 4 g
carb 72 g
fibre 5 g
chol 117 mg
1 -
sodium 470 mg
% RDI: -
calcium 14
iron 43
vit A 27
vit C 112
folate 74

Ingredients

  • 1/4 sweet onion, thinly sliced
  • 1/4 cup extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 2 tbsp Dijon mustard
  • 1 tsp dried thyme
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 cans (7 oz/198 g) tuna
  • 1/4 cup chopped black olives
  • 1   round French bread, (about 7 inches / 18 cm)
  • 1 plum tomato, thinly sliced
  • 1 cup packed fresh spinach
  • 2 hard cooked eggs, sliced
  • 2 jarred roasted red peppers, drained, rinsed and patted dry

Preparation

In bowl, cover onion with cold water; let stand for 15 minutes. Drain and pat dry; set aside.

In small bowl, whisk together oil, vinegar, mustard, thyme, salt and pepper. Transfer all but 2 tbsp (25 mL) to separate bowl; add tuna and olives and toss to combine.

Cut bread in half horizontally; hollow out loaf, leaving 1-inch (2.5 cm) border. Brush cut side with remaining oil mixture.

Spread tuna mixture over bottom half of loaf. Top with tomato, spinach, eggs, onion and red peppers. Top with remaining bread. (Make-ahead: Wrap in plastic wrap and refrigerate for up to 24 hours.) Cut into wedges.

Source : Canadian Living Magazine: July 2007

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