Pan Bagnat
You can never have too many main course recipes, so give Pan Bagnat From preparation to the plate, this recipe takes around 45 minutes.
Ingredients
1![anchovy, minced]()
anchovy, minced2servings![freshly ground black pepper]()
freshly ground black pepper1![(very loose) cup flat leaf parsley]()
(very loose) cup flat leaf parsley1clove![garlic, smashed]()
garlic, smashed5![green beans, blanched, cut into bite-sized pieces (optional)]()
green beans, blanched, cut into bite-sized pieces (optional)170grams![marinated artichoke hearts, drained and chopped]()
marinated artichoke hearts, drained and chopped2servings![olive oil]()
olive oil2Tbsps![minced Nicoise and Picholine olives]()
minced Nicoise and Picholine olives59milliliters![sliced red onion]()
sliced red onion2servings![sea salt]()
sea salt3Tbsps![sherry vinegar]()
sherry vinegar1![short loaf French bread or 1/2 long loaf]()
short loaf French bread or 1/2 long loaf283grams![canned tuna in olive oil]()
canned tuna in olive oil
anchovy, minced2servings
freshly ground black pepper1
(very loose) cup flat leaf parsley1clove
garlic, smashed5
green beans, blanched, cut into bite-sized pieces (optional)170grams
marinated artichoke hearts, drained and chopped2servings
olive oil2Tbsps
minced Nicoise and Picholine olives59milliliters
sliced red onion2servings
sea salt3Tbsps
sherry vinegar1
short loaf French bread or 1/2 long loaf283grams
canned tuna in olive oilDifficultyMedium
Ready In45 m.
Servings2
Health Score99
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