Pan Bagnat

Name: Pan Bagnat
Total time: 155 min
Ingredients: 4 large eggs; Kosher salt, to taste; Black pepper, to taste; 1/3 cup extra-virgin olive oil; 1/3 cup rice bran oil or other neutral oil; 1/4 cup seasoned rice vinegar; 1/4 cup chopped fresh thyme; 2 tablespoons finely chopped shallot; 3/4 teaspoon granulated sugar; 2 (3.88-ounce) cans white tuna belly fillets in olive oil (such as Conservas Ortiz Ventresca), drained and flaked; 4 ounces boquerones (marinated white anchovy fillets) (such as Fruits de Mer); 2/3 cup drained sun-dried tomatoes in oil (about 4 ounces); 3 cups packed arugula; 1 (12-ounce) crusty baguette, split lengthwise

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Pressing this sandwich, packed with olive oil–cured white tuna belly, sun-dried tomatoes, and peppery arugula, allows the vinaigrette to season the entire sandwich and softens the crusty bread. It’s best when allowed to rest for the full two hours before serving, making it perfect picnic fare.

By Jeff Olsson

and Janet Olsson

Updated on April 1, 2020

Active Time:

35 mins

Total Time:

2 hrs 35 mins

Yield:

4

Ingredients

4 large eggs
Kosher salt, to taste
Black pepper, to taste
1/3 cup extra-virgin olive oil
1/3 cup rice bran oil or other neutral oil
1/4 cup seasoned rice vinegar
1/4 cup chopped fresh thyme
2 tablespoons finely chopped shallot
3/4 teaspoon granulated sugar
2 (3.88-ounce) cans white tuna belly fillets in olive oil (such as Conservas Ortiz Ventresca), drained and flaked
4 ounces boquerones (marinated white anchovy fillets) (such as Fruits de Mer)
2/3 cup drained sun-dried tomatoes in oil (about 4 ounces)
3 cups packed arugula
1 (12-ounce) crusty baguette, split lengthwise

Directions

Bring a large saucepan filled with water to a boil over high. Gently lower eggs into water; boil 8 minutes. Remove eggs from water, and plunge into a bowl filled with ice water; let stand 5 minutes. Drain and peel eggs. Slice lengthwise into thirds; season with salt and pepper to taste. Set aside.
Whisk together olive oil, rice bran oil, rice vinegar, thyme, shallot, and sugar in a small bowl until well combined. Season with salt and pepper to taste; set aside.
Layer tuna, boquerones, sun-dried tomatoes, eggs, and arugula on bottom baguette half. Spoon vinaigrette over cut side of top baguette half; place top baguette half on sandwich.
Cut sandwich in half crosswise; arrange halves side by side on a baking sheet. Place a second baking sheet on top of sandwiches; weight with a cast-iron skillet or several canned goods. Let stand at room temperature 2 hours. Cut each sandwich in half, and serve.

Make Ahead

Vinaigrette may be stored in an airtight container in refrigerator up to 5 days.

Suggested Pairing

Vibrant, citrusy sparkling.