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French Pan Bagnat

French Pan Bagnat

Get Ready

Servings: Serves 4Learn How to Scale This Recipe

Prep Time: 40 minutes

Cook Time: 0 minutes

Ingredients: Add ingredients to List

1 tablespoon red wine vinegar
1/2 teaspoon dijon mustard
1 each small Cloves garlic, minced
1/8 teaspoon salt
1/4 teaspoon Black pepper, freshly ground
2 tablespoons extra-virgin olive oil
2 each (5 oz) cans water-packed white tuna, drained and flaked
1 each (16 oz) Nature's Place Rosemary Olive Oil bread
1 each tomato, sliced thin
1/4 each small red onion, sliced thin
3 (1-inch-wide) piece(s) roasted red pepper from a jar, drained
1 cup Nature's Place Baby spinach
2 each Hard boiled eggs, peeled and thinly sliced
6 each kalamata olives, pitted and sliced
1 teaspoon Capers (optional)

directions:

1. In a medium bowl, whisk together vinegar, mustard, garlic, salt, and pepper. Whisk in olive oil until emulsified. Remove 11/2 Tbsp. of dressing and reserve in a small bowl. Add tuna to remaining dressing and toss to mix.
2. Slice bread in half horizontally and remove some of the bread from each half;reserve for another use (see sidebar on previous page). Place tuna in the hollowed-out bread bottom. Top with tomato, onion, red pepper strips, spinach, egg slices, olives, and capers, if using. Drizzle with reserved dressing. Cover with top half of bread and press firmly together.
3. Wrap sandwich tightly in aluminum foil or waxed paper, then place underneath a baking sheet or heavy pot, and weigh pan with canned goods for 20 minutes. Unwrap, cut into quarters, and serve at room temperature.
Source: Hannaford fresh Magazine, March - April 2011

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Quantity Ingredients  
1 tablespoon red wine vinegar  
1/2 teaspoon dijon mustard  
1 each small Cloves garlic, minced  
1/8 teaspoon salt  
1/4 teaspoon Black pepper, freshly ground  
2 tablespoons extra-virgin olive oil  
2 each (5 oz) cans water-packed white tuna, draine  
1 each (16 oz) Nature's Place Rosemary Olive Oil  
1 each tomato, sliced thin  
1/4 each small red onion, sliced thin  
3 (1-inch-wide) piece(s) roasted red pepper from a  
1 cup Nature's Place Baby spinach  
2 each Hard boiled eggs, peeled and thinly sliced  
6 each kalamata olives, pitted and sliced  
1 teaspoon Capers (optional)  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 510 kcal (25%)
Calories from Fat 153 kcal (0%)
Total Fat 17 g (26%)
Saturated Fat 3 g (12%)
Cholesterol 135 mg (45%)
Sodium 760 mg (31%)
Total Carbohydrates 57 g (19%)
Dietary Fiber 3 g (12%)
Protein 31 g (51%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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