Pan Bagnat

🛒 Ingredients

• Rustic bread roll 120 g · 300 kcal
• Canned tuna in olive oil (drained) 60 g · 130 kcal
• Anchovy fillets 10 g · 10 kcal
• Hard-boiled eggs 50 g · 78 kcal
• Tomatoes 150 g · 27 kcal
• Cucumber 50 g · 8 kcal
• Green bell pepper 50 g · 15 kcal
• Red onion 20 g · 8 kcal
• Niçoise olives (pitted) 20 g · 30 kcal
• Extra virgin olive oil 25 g · 220 kcal
• Fresh basil leaves 5 g · 1 kcal

👨‍🍳 Instructions

1. Carefully slice the rustic bread roll horizontally, without cutting all the way through if possible, creating a hinge. Scoop out some of the soft interior crumb from both halves to create more space for the filling.
2. Drizzle generous amounts of extra virgin olive oil over the cut sides of both bread halves, allowing it to soak in. Season lightly with salt and freshly ground black pepper.
3. Layer the ingredients evenly on the bottom half of the bread: start with the drained tuna, then sliced hard-boiled eggs, anchovy fillets, tomato slices, cucumber slices, bell pepper strips, red onion rings, and Niçoise olives.
4. Scatter fresh basil leaves over the filling. Close the sandwich with the top half of the bread and press it down firmly, ideally by wrapping it tightly in plastic wrap and placing a weight on top for at least 30 minutes, or longer for best results.
5. Once pressed, unwrap the Pan Bagnat, slice it in half if desired, and serve immediately.