Pan Bagnat

Ingredients(for 1 sandwich (approx. 200g))

• 2 small loaves (approx. 100g each) Whole wheat round bread (petit pain complet) (Traditionally pain de campagne or petit pain)
• 100g Canned tuna in water (Drained)
• 1 medium Tomato (Sliced thinly)
• 1/4 small Red onion (Thinly sliced)
• 1/4 medium Cucumber (Sliced thinly)
• 1/4 medium Red bell pepper (Thinly sliced)
• 1 large Egg (Hard-boiled, sliced)
• 8 Niçoise olives (Pitted and sliced)
• 2 tbsp Extra virgin olive oil (For dressing)
• 4-6 leaves Fresh basil leaves (Optional, for aroma) - optional
• To taste Salt and black pepper

Instructions

1. 1

   Prepare all the vegetables: thinly slice the tomato, cucumber, red onion, and bell pepper. Hard-boil the egg, cool, peel, and slice.

   10 minutes

   Use a mandoline for even, thin slices to ensure every bite is flavorful.

2. 2

   Slice the whole wheat bread loaves horizontally, but do not cut all the way through, leaving a hinge.

   2 minutes

   This helps hold the filling together and makes the sandwich easy to eat.

3. 3

   Scoop out a little bread from the center to make room for the filling, if desired. Drizzle the inside of each loaf with 1 tbsp of extra virgin olive oil.

   2 minutes

   This step allows the bread to absorb the flavors and prevents sogginess.

4. 4

   Layer the sliced tomato, cucumber, bell pepper, onion, and egg evenly in the bread. Add the drained tuna and scatter the sliced olives over the top.

   3 minutes

   Distribute ingredients evenly for balanced flavor in every bite.