Pan Bagnat (Niçoise Salad Sandwich)

 


Pan Bagnat (Niçoise Salad Sandwich)

Ingredients

4 large eggs

14 ounces canned tuna in olive oil (from 4 [5-ounce] cans), drained (about 2 cups)

½ cup  red wine vinegar

½ cup extra-virgin olive oil

4 anchovy fillets (from 1 [2-ounce] can), drained

2 medium garlic cloves, smashed

1 teaspoon kosher salt, divided

½ teaspoon black pepper, divided

1 (14- to 16-ounce) ciabatta loaf, split horizontally

1 cup multicolored pitted olives, halved if large

2 medium beefsteak tomatoes (about 10 ounces each), cored and sliced crosswise into 1/4-inch-thick slices

1 small red onion (about 6 ounces), halved lengthwise and thinly sliced crosswise (about 1 1/4 cups) 

4 large radishes, thinly sliced crosswise (about 1/3 cup)

4 large or 6 medium Bibb lettuce leaves (from 1 head lettuce)

12 large fresh basil leaves

Directions

Fill a medium saucepan halfway with water; bring to a boil over high. Carefully lower eggs into boiling water; cook, undisturbed, 8 minutes. Pour off water, reserving eggs in saucepan; add ice water to cover eggs. Let eggs cool completely, about 10 minutes. Drain and peel eggs. Cut each egg lengthwise into 3 slices. Set aside.

Combine tuna, vinegar, oil, anchovies, garlic, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a food processor; process just until smooth, 20 to 30 seconds, stopping to scrape down sides using a spatula as needed. Spread tuna mixture evenly onto cut sides of ciabatta halves. Scatter olives on bottom ciabatta half. Top with sliced eggs, tomatoes, onion, and radishes; sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Top with lettuce and basil. Cover with top ciabatta half. Cover sandwich with aluminum foil or plastic wrap. Place a baking sheet on top of sandwich, and place a skillet on top of baking sheet to weigh it down. Let sandwich stand 10 to 20 minutes. Cut crosswise into 4 sandwiches, and serve.

 

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