Pan Bagnat

Pan Bagnat
Pan Bagnat might be just the main course you are searching for. This dairy free and pescatarian recipe serves 4. One serving contains 457 calories, 28g of protein, and 28g of fat. A mixture of garlic clove, thyme, plum tomatoes, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 15 minutes.

Instructions

1
Combine first 6 ingredients and 1 teaspoon lemon juice in a food processor; pulse until coarsely pureed.
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Lemon JuiceLemon Juice
Equipment you will use
Food ProcessorFood Processor
2
Add olive oil, and pulse to combine.
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Olive OilOlive Oil
3
Combine tuna and artichoke hearts in a medium bowl. Stir in ground black pepper and remaining lemon juice; toss well.
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Ground Black PepperGround Black Pepper
Artichoke HeartsArtichoke Hearts
Lemon JuiceLemon Juice
TunaTuna
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BowlBowl
4
Cut baguettes in half lengthwise; tear out about two-thirds of the soft interior. (Reserve removed bread for another use.) Divide tuna mixture, olive mixture, tomato slices, egg slices, and fennel evenly among baguettes.
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Tomato SlicesTomato Slices
BaguetteBaguette
FennelFennel
BreadBread
OlivesOlives
TunaTuna
EggEgg
5
Sprinkle with coarse black pepper, if desired.
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Coarsely Ground Black PepperCoarsely Ground Black Pepper
6
Wrap sandwiches in plastic wrap, and place on a baking sheet. Cover with a second baking sheet, and weigh down with canned goods or other heavy items. Chill 4 hours, turning once.
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WrapWrap
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Baking SheetBaking Sheet
Plastic WrapPlastic Wrap
7
Serve at room temperature.
DifficultyNormal
Ready In15 m.
Servings4
Health Score26
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