RecipesMagazine

Pan Bagnat

Pan Bagnat
Pan Bagnat might be a good recipe to expand your main course recipe box. Watching your figure? This dairy free and pescatarian recipe has 542 calories, 35g of protein, and 28g of fat per serving. This recipe serves 4. This recipe covers 29% of your daily requirements of vitamins and minerals. A mixture of dijon mustard, olive oil, kosher salt, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes about 2 hours and 25 minutes.

Instructions

1
Watch how to make this recipe.
2
In a small mixing bowl, whisk together the red wine vinegar, mustard, salt, and pepper. While continuing to whisk, gradually add the olive oil.
Ingredients you will need
Red Wine VinegarRed Wine Vinegar
Olive OilOlive Oil
MustardMustard
PepperPepper
SaltSalt
Equipment you will use
Mixing BowlMixing Bowl
WhiskWhisk
3
Whisk until an emulsion forms. Set aside.
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EmulsionsEmulsions
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WhiskWhisk
4
Slice the baguette horizontally into 2 pieces. Tear out some of the soft bread in the center of each side, making a slight well in the bread.
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BaguetteBaguette
BreadBread
5
Place the tuna, green pepper, red onion, hard-boiled eggs, olives, and tomato on the bottom side of the bread in that order.
Ingredients you will need
Hard Boiled EggHard Boiled Egg
Green PepperGreen Pepper
Red OnionRed Onion
OlivesOlives
TomatoTomato
BreadBread
TunaTuna
6
Drizzle the vinaigrette over the vegetables, top with the second piece of bread, and wrap tightly in plastic wrap.
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VinaigretteVinaigrette
VegetableVegetable
BreadBread
WrapWrap
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Plastic WrapPlastic Wrap
7
Let stand at room temperature for 2 hours before serving.
8
Cut into 4 sandwiches and serve.
DifficultyExpert
Ready In2 hrs, 25 m.
Servings4
Health Score28
Dairy Free
DietsDairy FreePescatarian
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