Pan Bagnat (Niçoise Salad Sandwiches)

Name: Pan Bagnat (Niçoise Salad Sandwiches)
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Mediterranean, French, European
Ingredients: 425 grams fresh albacore tuna steaks; 118 milliliters arugula leaves; 1 teaspoons freshly ground black pepper, divided; 24 inches French bread baguette, halved lengthwise; 2 larges eggs; 237 milliliters thinly sliced fennel bulb (about 1/2 small bulb); 5 kalamata olives, pitted and coarsely chopped; 2 Tbsps extra-virgin olive oil; 24 Quick Pickled Dilly Green Beans; 0 teaspoons salt; 8 slices (1/4-inch-thick) tomato

Pan Bagnat (Niçoise Salad Sandwiches) is a dairy free and pescatarian main course. This recipe makes 4 servings with 314 calories, 30g of protein, and 16g of fat each. This recipe covers 27% of your daily requirements of vitamins and minerals. A mixture of eggs, bread baguette, pepper, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the tomato you could follow this main course with the Pink Peony Popcorn Balls as a dessert. From preparation to the plate, this recipe takes roughly 40 minutes.

Instructions

Place eggs in a small saucepan. Cover with water to 1 inch above eggs; bring just to a rolling boil.

Ingredients you will need

Water

Egg

Equipment you will use

Sauce Pan

Remove from heat; cover and let stand 15 minutes.

Drain and rinse with cold running water until cool. Peel and slice eggs, and set aside.

Ingredients you will need

Water

Egg

Heat a large cast-iron grill pan over medium-high heat.

Equipment you will use

Grill Pan

Sprinkle fish with salt and 1/4 teaspoon pepper. Coat pan with cooking spray.

Ingredients you will need

Cooking Spray

Pepper

Fish

Salt

Equipment you will use

Frying Pan

Add fish to pan; cook 3 minutes on each side or until desired degree of doneness.

Ingredients you will need

Fish

Equipment you will use

Frying Pan

Cut tuna steaks across the grain into thin slices.

Ingredients you will need

Tuna Steak

Grains

Hollow out top and bottom halves of bread, leaving a 1/3-inch-thick shell; reserve torn bread for another use. Arrange 6 Quick Pickled Dilly Green Beans on each of 4 bottom bread halves. Arrange tuna evenly over green beans. Top with 2 tomato slices. Arrange the fennel over tomato. Divide olives among each of 4 top halves of bread; drizzle each top half of bread with 1 1/2 teaspoons oil. Divide arugula and sliced eggs evenly among top halves of bread, and sprinkle remaining black pepper evenly over eggs.

Ingredients you will need

Tomato Slices

Black Pepper

Green Beans

Arugula

Fennel

Olives

Tomato

Bread

Egg

Tuna

Cooking Oil

Place the top halves of bread on bottom halves; cut each sandwich in half.

Ingredients you will need

Bread

Equipment

Sauce Pan

Grill Pan

Frying Pan

Ingredients

Servings:

425grams

fresh albacore tuna steaks 118milliliters

arugula leaves 1teaspoons

freshly ground black pepper, divided 24inches

French bread baguette, halved lengthwise 2larges

eggs 237milliliters

thinly sliced fennel bulb (about 1/2 small bulb)5

kalamata olives, pitted and coarsely chopped 2Tbsps

extra-virgin olive oil 24

Quick Pickled Dilly Green Beans 0teaspoons

salt 8slices

(1/4-inch-thick) tomato

Recommended wine: Bordeaux, Champagne, White Burgundy

French on the menu? Try pairing with Bordeaux, Champagne, and White Burgundy. French wine is just as diverse as French food, but you rarely go wrong with champagne. If your meal calls for a white wine, you might also try a white burgundy. For a red, try a red bordeaux blend. One wine you could try is Chateau Fleur Haut Gaussens Bordeaux Superieur. It has 4.5 out of 5 stars and a bottle costs about 15 dollars.