Foryoueats: Pan Bagnat (Niçoise Tuna And Tomato Sandwich

Name: Foryoueats: Pan Bagnat (Niçoise Tuna And Tomato Sandwich
Total time: 35 min
Ingredients: 4 large eggs; 3/4 pound (340g) fresh fava beans pods, optional (see notes); 1 1/4 pounds (570g) very ripe summer tomatoes, divided (see notes); Kosher or sea salt; One medium green Cubanelle pepper or green bell pepper, stemmed, seeded, and very thinly sliced crosswise into 1/8-inch-thick rings; 1 whole marinated artichoke heart (about 2 ounces; 57g), slices into 1/4-inch-thick wedges (optional); 1 French breakfast radish, very thinly sliced crosswise (optional); 1/2 cup pitted Niçoise olives (1 ounce; 30g), halved lengthwise; 2 scallions, white and light green parts sliced very thinly on the bias; About 8 fresh basil leaves, roughly torn by hand; Extra-virgin olive oil, for drizzling; Red wine vinegar, for drizzling (optional); 2 medium cloves garlic, lightly smashed with the broad side of a knifeFour sandwich rolls (about 4.5 inches wide)One 5-ounce (142g) can tuna, preferably ventresca, drained and flaked (see notes); 8 oil-packed anchovy fillets (optional)

foryoueats.com

This Pan Bagnat recipe is a Niçoise-style tuna and tomato sandwich served on sandwich rolls. The sandwich is loaded with fresh and flavorful ingredients like fava beans, summer tomatoes, bell...

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Ingredients

4 large eggs
3/4 pound (340g) fresh fava beans pods, optional (see notes)
1 1/4 pounds (570g) very ripe summer tomatoes, divided (see notes)
Kosher or sea salt
One medium green Cubanelle pepper or green bell pepper, stemmed, seeded, and very thinly sliced crosswise into 1/8-inch-thick rings
1 whole marinated artichoke heart (about 2 ounces; 57g), slices into 1/4-inch-thick wedges (optional)
1 French breakfast radish, very thinly sliced crosswise (optional)
1/2 cup pitted Niçoise olives (1 ounce; 30g), halved lengthwise
2 scallions, white and light green parts sliced very thinly on the bias
About 8 fresh basil leaves, roughly torn by hand
Extra-virgin olive oil, for drizzling
Red wine vinegar, for drizzling (optional)
2 medium cloves garlic, lightly smashed with the broad side of a knifeFour sandwich rolls (about 4.5 inches wide)One 5-ounce (142g) can tuna, preferably ventresca, drained and flaked (see notes)
8 oil-packed anchovy fillets (optional)