Adding a flavorful mayonnaise to this pan bagnat — style sandwich gives new appeal to traditional French fare.
Recipe information
Total Time
40 min
Yield
Makes 4 servings
Ingredients
1/2 cup mayonnaise
2 tablespoons drained bottled capers, rinsed and chopped
2 teaspoons coarse-grain mustard
2 teaspoons anchovy paste
1 teaspoon tomato paste
1/2 teaspoon black pepper
3 tablespoons white-wine vinegar
2 (6-oz) cans light tuna in olive oil
4 ciabatta or kaiser rolls, halved horizontally
1 head Boston lettuce (1/2 lb), any coarse outer leaves discarded
2 or 3 medium tomatoes, cut into 1/3-inch-thick slices
3 large hard-boiled eggs, cut into 1/2-inch-thick slices
Preparation
Step 1
Whisk together mayonnaise, capers, mustard, anchovy paste, tomato paste, pepper, and 1 tablespoon vinegar in a bowl.
Step 2
Drain oil from tuna into a bowl and whisk in remaining 2 tablespoons vinegar. Brush insides of all roll halves generously with mixture.
Step 3
Add tuna to mayonnaise mixture and stir to combine.
Step 4
Make sandwiches with lettuce, tomato, egg, and tuna mixture on a work surface. Weight sandwiches with a heavy cutting board, large plate, or platter for about 10 minutes.
