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

By Master Chef on September 9th, 2018 · 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)

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.

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