Tested till perfect Family-Size Pan Bagnat
Family-Size Pan Bagnat
Photography by Matthew Kimura

Family-Size Pan Bagnat

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Ktichen

Source: Canadian Living Magazine: July 2007

Recipe4 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4

Ingredients

  • 1/4 1/4sweet onionsweet onions, thinly sliced
  • 1/4 cup 1/4cupextra virgin olive oil
  • 2 tbsp 2tbspred wine vinegar
  • 2 tbsp 2tbspDijon mustard
  • 1 tsp 1tspdried thyme
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 2 cans 2cans(7 oz/198 g) tuna
  • 1/4 cup 1/4cupchopped black oliveblack olives
  • 1 1 round French bread, (about 7 inches / 18 cm)
  • 1 1plum tomatoplum tomatoes, thinly sliced
  • 1 cup 1cuppacked fresh spinach
  • 2 2hard cooked eggeggs, sliced
  • 2 2jarred roasted red pepperroasted red peppers, drained, rinsed and patted dry
To change the number of servings, enter the number, then press "calculate". or reset

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.

Nutritional Information Per serving: about

cal 631 pro 36g total fat 22g sat. fat 4g
carb 72g fibre 5g chol 117mg

1

sodium 470mg

% RDI:

calcium 14 iron 43 vit A 27 vit C 112
folate 74
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