Pain Bagnat (Recipes) - DeLaurenti : Recipes - Specialty Food and Wine

A traditional cold French sandwich with tomatoes, tuna, hard boiled eggs, onions, olives, cheese and pesto mayonnaise.

For the pesto, place all the ingredients in a blender and blend. Open the cans of tuna and drain the water. Place the tuna in a mixing bowl, add diced cornichons and add salt and pepper to taste. In a bowl, mix a cup of fresh mayonnaise with 1/2 cup of pesto. Add the mixture to the tuna and mix.
Slice the tomatoes and red bell pepper. Cut the bread in half; spread some pesto on both sides of the bread. On one side of the bread layer the lettuce, tuna, tomatoes, olives, cheese, and bell pepper. Finish with the other half of the bread.

Pain Bagnat
Serves 4 4 individual Loaves of bread 2 cans of tuna (in fresh water) 2 vine ripen tomatoes 1 red bell pepper 1 cup French mayonnaise Few black olives, cornichons 8 slices of Swiss cheese 4 lettuce leaves Salt and pepper Pesto: 2 ounces basil 2 cups olive oil 1/4 cup pine nuts 1/4 cup grated Parmigiano-Reggiano 1/4 cup pine nuts	A traditional cold French sandwich with tomatoes, tuna, hard boiled eggs, onions, olives, cheese and pesto mayonnaise. For the pesto, place all the ingredients in a blender and blend. Open the cans of tuna and drain the water. Place the tuna in a mixing bowl, add diced cornichons and add salt and pepper to taste. In a bowl, mix a cup of fresh mayonnaise with 1/2 cup of pesto. Add the mixture to the tuna and mix. Slice the tomatoes and red bell pepper. Cut the bread in half; spread some pesto on both sides of the bread. On one side of the bread layer the lettuce, tuna, tomatoes, olives, cheese, and bell pepper. Finish with the other half of the bread.
Posted by Pat on December 13, 2006 6:20 PM