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Gallery Pan Bagnat Recipe Summary Servings: 4
Ingredients Ingredient Checklist 1/4 pound young string beans or haricots verts 1/2 red onion, thinly sliced 1/2 bulb fennel, thinly sliced 1 pint cherry tomatoes, quartered 1/2 red bell pepper, seeded and cut into strips 1/2 cup black oil-cured or Nicoise olives, pitted and halved 2 tablespoons capers 2 six-and-one-half ounce cans tuna, drained 1 bunch watercress, stems trimmed Watercress Vinaigrette Coarse salt and freshly ground pepper 4 large, crusty rolls 2 hard-boiled eggs, sliced
Gallery Pan Bagnat
Recipe Summary Servings: 4
Gallery
Pan Bagnat
Pan Bagnat
Pan Bagnat
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 1/4 pound young string beans or haricots verts 1/2 red onion, thinly sliced 1/2 bulb fennel, thinly sliced 1 pint cherry tomatoes, quartered 1/2 red bell pepper, seeded and cut into strips 1/2 cup black oil-cured or Nicoise olives, pitted and halved 2 tablespoons capers 2 six-and-one-half ounce cans tuna, drained 1 bunch watercress, stems trimmed Watercress Vinaigrette Coarse salt and freshly ground pepper 4 large, crusty rolls 2 hard-boiled eggs, sliced
Directions
In a bowl, combine beans, onion, fennel, tomatoes, pepper, olives, capers, tuna, and watercress with 3/4 cup of the vinaigrette. Season with salt and pepper.
Slice open rolls, and scoop out some of the top halves. Brush remaining vinaigrette on insides of rolls. Pile salad mixture on bottom pieces, and top with egg slices. Cover with tops of rolls; serve.
Reviews
Add Rating & Review
Reviews
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Add Rating & Review
All Reviews for Pan Bagnat
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Pan Bagnat
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
