Family-Size Pan Bagnat
Family-Size Pan Bagnat
Photography by Matthew Kimura
This recipe makes 4 wedges servings
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 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
- Keywords : Brunch; Lunch; Make-Ahead; Tuna; Sandwich;









