This sandwich, our take on the French pan bagnat, is perfect for outdoor eating. Its flavor improves when you make it ahead.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 11
Steps:
- In a medium bowl, whisk together oil, vinegar, and mustard; season with salt and pepper. Transfer 2 tablespoons dressing to another bowl; toss with tuna. To remaining dressing, add cucumber and onion; toss to combine.
- Cut bread in half horizontally; remove most of soft interior crumb. Spread tapenade on bottom half. Top with basil leaves, then egg slices; season with salt and pepper. Top with tuna, then cucumber mixture; close sandwich.
- Wrap sandwich tightly in plastic and place between two baking sheets. Weight with a heavy skillet. Let stand 1 hour (or refrigerate, up to overnight). To serve, cut into quarters.
Nutrition Facts : Calories 591 g, Fat 24 g, Fiber 2 g, Protein 37 g
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