Slice-and-Serve Pan Bagnat
I kept the customary hard-boiled eggs because they bring so much to the filling, though admittedly they are a bit of a no-cook cheat—unless you do as I do and boil a bunch at the beginning of each week to use in your morning avocado toast or as an afternoon protein boost.
Ingredients
FOR THE VINAIGRETTE
- 3 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 small garlic clove, minced
- 1 small shallot, minced
- ¼ cup plus 2 tablespoons olive oil
- Coarse salt and freshly ground black pepper
FOR THE SANDWICH
- 4 large radishes, halved and thinly sliced into half-moons
- 1 small Kirby cucumber, halved lengthwise and thinly sliced into half-moons
- ½ bunch scallions, white and green parts sliced into thin rounds
- ⅓ cup pitted Nicoise olives, coarsely chopped
- ⅓ cup salt-packed capers, rinsed and drained
- 1 small head red oak lettuce or 3 ounces baby arugula, washed and drained, leaves torn into bite-size pieces (about 3 cups)
- ¾ cup marinated artichoke hearts, coarsely chopped (optional)
- 1 large ciabatta loaf (about 1 pound and 18 inches)
- 1 large beefsteak or heirloom tomato, cored and sliced about ¼ inch thick
- 3 hard-boiled eggs, peeled and sliced crosswise
- 2 jars or tins (6–8 ounces each) olive oil–packed tuna, preferably fillets
- 8 –10 oil-packed anchovies
Instructions
- Make the vinaigrette: Whisk the lemon juice, Dijon, garlic, and shallot together in a medium bowl. Gradually whisk in the olive oil in a steady stream until emulsified. Season with salt and pepper.
- For the sandwich: Combine the radishes, cucumber, scallions, olives, capers, lettuce, and artichoke hearts (if using) in a salad bowl. Drizzle in ⅓ of the vinaigrette and toss to coat. Add more vinaigrette as needed to coat the salad lightly.
- Split the ciabatta lengthwise using a serrated knife and tear out most of the bread from the middle of both halves (save to use in the gazpacho or to make breadcrumbs for future use).
- Arrange ⅔ of the salad on the bottom bread half. Layer the tomato, eggs, tuna, and anchovies evenly down the loaf, then top with the remaining salad (as much as will fit).
- Spoon some of the remaining vinaigrette over the cut side of the top bread half to coat lightly, then drizzle more vinaigrette (including what’s left in the salad bowl) over the filling. Close the sandwich.
- Wrap the entire sandwich tightly in plastic wrap and place it on a tray or baking sheet in case of leaks. Weight it evenly with a baking sheet topped with canned goods (or use two heavy pans, side by side). Refrigerate for at least 6 hours and up to overnight. Cut into wedges to serve.