Pan bagnat

This Niçoise sandwich is perfect for sharing.

Less than 30 minutes

Serves 4

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Ingredients:

Dressing:

  • ¼ cup (60ml) red wine vinegar
  • ¼ cup (60ml) olive oil
  • 1 clove garlic, crushed
  • 2-3 tsp (10-15ml) Dijon mustard

 

  • 2 PnP stone-baked ciabatta loaves
  • 4 cans (170g each) tuna in water or oil, drained
  • 1 tray (about 250g) vine tomatoes, quartered
  • 6 hard-boiled eggs, peeled and quartered
  • 1 packet (200g) PnP pitted black olives, drained
  • 1 can (50g) anchovies, drained (optional)
  • 1 head cos lettuce, shredded
  • Handful each fresh flat-leaf parsley and basil
  • Salt and milled pepper

 

Method

  1. Combine dressing ingredients.
  2. Halve ciabatta loaves lengthways.
  3. Brush some dressing on the inside of each half.
  4. Divide topping ingredients evenly.
  5. Scatter over herbs and season well.
  6. Drizzle with remaining dressing and serve on a platter.

 

Browse more recipes here.

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

Soy-basted brinjal wedges

These sticky soy-basted brinjal wedges look impressive and taste even better. Serve them as a side or make them the main event by adding noodles and fresh greens.

There's more where this came from!

Sign up to the FREE Fresh Living mailer now. You’ll get exclusive recipes, sneak previews of the mag and much, much more!

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.