Provencal Salad-in-a-Sandwich (Pan Bagnat)

By on · In Entertaining, Garnishes, Luncheon, Meals, Regional and Ethnic, ROTD, Salads, Sandwiches, Seafood, Techniques, Vegetables

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.
Pan Bagnat

Provencal Salad-in-a-Sandwich (Pan Bagnat)
 
Print
Author:
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
  1. Lightly mix lettuce, onion, olives, celery, pepper, and dressing.
  2. 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.

 

Tagged with → • • • • • • • • • • • • • • •  
Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating Epicurus.com to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.