Provencal Salad-in-a-Sandwich (Pan Bagnat)
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These glorious sandwiches are the kind of healthful, flavor rich food that is perfect for lunch or picnics. Provencal Salad-in-a-Sandwich are seriously delicious.
Provencal Salad-in-a-Sandwich (Pan Bagnat)
Author: Epicurus.com Kitchens
Recipe type: Main Course
Cuisine: French
Serves: 4
Ingredients
Pan Bagnat:
- 3 Cups Boston lettuce; torn into pieces
- 1/3 Cup slivered red onion
- 1/4 Cup small whole Nicoise; or slivered olives
- 1 stalk celery; thinly sliced
- 1 small green pepper; seeded and slivered
- 4 large round or rectangular French rolls; split
- 6 1/2 ounces chunk light tuna; drained and flaked
- 1 tomato; thinly sliced
Nicoise Dressing:
- 2 Tablespoons red wine vinegar
- 1 small garlic; minced or pressed
- 1/4 teaspoon salt
- 1/8 teaspoon dried Herbes de Provence
- 1/3 Cup olive oil
Instructions
- Lightly mix lettuce, onion, olives, celery, pepper, and dressing.
- To prepare Nicoise Dressing, in a small bowl combine vinegar, garlic, salt, and herbes de Provence. Using a whisk or fork, gradually beat in oil, mixing until well combined.
Notes
Salad Yield: 4 servings.
Dressing Yield: 6 tablespoons.
To serve, place about a fourth of the lettuce mixture on bottom half of each roll. Cover each with a fourth of the tuna and tomato slices.
Add tops of rolls.
Dressing Yield: 6 tablespoons.
To serve, place about a fourth of the lettuce mixture on bottom half of each roll. Cover each with a fourth of the tuna and tomato slices.
Add tops of rolls.
