Pan Bagnat
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1/2 cup olive oil
- 2 tablespoons drained capers
- 2 garlic cloves, minced
- 1/2 cup chopped pitted brine-cured black olives (such as kalamata)
- 1 small red onion, very thinly sliced
- Carbohydrate 50 g(17%)
- Cholesterol 32 mg(11%)
- Fat 24 g(37%)
- Fiber 4 g(17%)
- Protein 26 g(52%)
- Saturated Fat 4 g(19%)
- Sodium 1164 mg(48%)
- Calories 513
Preparation Mix oil and garlic in bowl. Hollow out inside of both bread halves, leaving 1/2-inch-thick sides. Brush inside of bread halves with garlic oil. Spread tuna evenly over bottom half. Top with onion, then tomatoes, pressing down to compact. Sprinkle anchovies and capers over, pressing to adhere. Layer peppers over, then olives. Top with remaining bread half; press together. Wrap bread tightly in plastic wrap. Refrigerate at least 2 hours and up to 1 day. Cut bread crosswise into six 3-inch-wide pieces.
Preparation Mix oil and garlic in bowl. Hollow out inside of both bread halves, leaving 1/2-inch-thick sides. Brush inside of bread halves with garlic oil. Spread tuna evenly over bottom half. Top with onion, then tomatoes, pressing down to compact. Sprinkle anchovies and capers over, pressing to adhere. Layer peppers over, then olives. Top with remaining bread half; press together. Wrap bread tightly in plastic wrap. Refrigerate at least 2 hours and up to 1 day. Cut bread crosswise into six 3-inch-wide pieces.
