Fork on the Road Recipe: Spicy Pan Bagnat
Posted on Thu, Jul. 10, 2008
From Linda Bladholm's Fork on the Road
SANDWICH
SPICY PAN BAGNAT
In this version of the classic Riviera sandwich, the rolls are sprinkled with chili powder or spread with a little harissa (North African spiced hot sauce).
• 4 large, round chewy rolls
• 4 tablespoons extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 2 teaspoons chili powder or harissa
• 4 ounces olive-oil-packed tuna
• 2 ripe tomatoes, thinly sliced
• 2 hard-cooked eggs, peeled and thinly sliced
• 12 anchovy fillets
• 2 tablespoons capers, drained
• ¼ cup pitted salt-cured black olives
• 4 to 8 lettuce leaves such as red leaf or butter
Cut the rolls in half horizontally. Sprinkle the cut sides evenly with olive oil, vinegar and chili powder. Drain and flake tuna. Divide it between the bottom halves of the rolls. Layer on the tomatoes, eggs, anchovies, capers, olives and lettuce. Close rolls and serve. Makes 4 servings.
Source: Adapted from Olive, Anchovies, and Capers by Georgeanne Brennan (Chronicle, 2001).
Per serving: 435 calories (49 percent from fat), 23.3 g fat (3.9 g saturated, 13.5 g monounsaturated), 121.3 mg cholesterol, 21.4 g protein, 34.4 g carbohydrates, 2.9 g fiber, 1,130.4mg sodium.
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