Provençal Pan Bagnat Recipe. All Variations
Pan Bagnat was the frequent lunch of my lean student years..The fun part of Pan Bagnat is, that the longer it sits, the more delicious:
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Cooking tools:
- Bread knife
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Spoon
- Plastic wrap
- Refrigerator
Ingredients
- 2 7-ounce cans tuna in oil
- 2 tablespoons wine vinegar
- 3-4 tablespoons harissa or sriracha
- 1 long ciabatta bread
- 1 beefsteak tomato, sliced thin
- 6-8 leaves romaine, shredded
- very thinly sliced red onion
- 3 hard-boiled eggs, sliced thin
- 1/2 cup pitted niçoise olives
- 2/3 cooked diced potato, optional
- 3-4 tablespoons capers
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