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I made this hearty, flavorful sandwich for my daughter and I for dinner one night when all the boys were out of the house and it was just the two of us. It was glorious to sit outside, just us girls, and eat our simple meal and chat – enjoying the beautiful evening and each others company.

PAN BAGNAT

pan bagnat

Chop one garlic clove and 1/4 cup pitted green olives, combine in a bowl and cover with olive oil. Cut a large loaf of peasant-style bread in half (I used challah rolls and adjusted the amount of ingredients to suit the lesser amount of bread). Drizzle additional olive oil on cut sides. Flake 2 (6-ounce) cans of tuna and distribute over bottom half of bread. Slice 3 hard boiled eggs and 3 tomatoes and layer over tuna. Spoon on garlic-olive mixture and top with basil leaves and a few grinds of black pepper. Cover with top piece of bread. Wrap in waxed paper, place heavy skillet on top of sandwich and refrigerate 1 to 3 hours. Cut into slices.

Enjoy!

Recipe adapted from Readers Digest, May 2013

www.rd.com/

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