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Pan Bagnat

A popular sandwich in the south of France, Pan Bagnat is a hollowed out roll filled with Nicoise salad.

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Prep Time: 15 minutes (plus chilling time)
Serves: 4
Great for:  Family Recipes Kids 2-4 Years Kids 4+ Years
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1 ¼ small red onion, very thinly sliced or 2 fat spring onions
2 large crusty rolls (such as sourdough or ciabatta)
170g can of tuna in oil, drained and roughly flaked
2 tbsp olive oil
2 tsp lemon juice
1 large, hard-boiled egg, shelled and sliced
2 medium tomatoes, sliced
8 pitted black olives, sliced (optional)
  1. When using red onion then it’s a good idea if you can leave it to soak in iced water for 30 minutes to make it taste a little milder. Drain and pat dry with a clean tea towel or kitchen paper.
  2. Meanwhile, slice off the top of the rolls. Carefully scoop out the bread inside the rolls, leaving a wall of crust about 2 or 3mm thick (in effect, you need two bowls made from bread rolls).
  3. Put the tuna in a bowl. Whisk together the olive oil and lemon juice and season well with salt and pepper then drizzle the dressing over the tuna and toss gently.
  4. Put half of the tuna in the base of the rolls and pack it down tightly. Add a layer of egg, and press down as firmly as possible without crushing the egg. Add a layer of sliced tomato, sliced onion, and then the olives (if using).
  5. Finally add the remaining tuna and press the filling down gently so that it is just inside the roll. Spoon on any dressing from the tuna that may be left in the bowl.
  6. Replace the lid of the rolls and wrap each one tightly in Clingfilm. Refrigerate for a minimum of 2 hours or overnight if you have the time. To serve, unwrap the rolls and cut each one in half.
  7. They are quite filling, so each roll should serve two people and when you cut them in half you will see all the layers.

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