| Total: | 2 hr 25 min |
| Prep: | 25 min |
| Inactive: | 2 hr |
| Yield: | 4 sandwiches |
Ingredients
- 1 tablespoon red wine vinegar
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons olive oil
- 1 baguette, approximately 16 to 18 inches long
- 12 ounces canned tuna packed in oil or water, drained and crumbled
- 1 small green pepper, sliced into rings
- 1 small red onion, sliced into rings
- 2 hard-boiled eggs, sliced
- 1 cup chopped kalamata olives
- 1 tomato, thinly sliced
Instructions
- In a small mixing bowl, whisk together the red wine vinegar, mustard, salt, and pepper. While continuing to whisk, gradually add the olive oil. Whisk until an emulsion forms. Set aside.
- Slice the baguette horizontally into 2 pieces. Tear out some of the soft bread in the center of each side, making a slight well in the bread. Place the tuna, green pepper, red onion, hard-boiled eggs, olives, and tomato on the bottom side of the bread in that order. Drizzle the vinaigrette over the vegetables, top with the second piece of bread, and wrap tightly in plastic wrap. Let stand at room temperature for 2 hours before serving.
- Cut into 4 sandwiches and serve.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 220 |
| Total Fat | 10 g |
| Saturated Fat | 2 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 15 g |
| Cholesterol | 36 mg |
| Sodium | 435 mg |
Reviews
Compared with other recipes of this dish, Alton’s holds together better with less dressing oozing out with each bite, even if it departs somewhat from using more traditional Provencal ingredients. And for the French linguists out there, the correct spelling is indeed “pan” not “pain”. It’s a Provençal dish using a Provençal word for bread. Yes, Provence does have its own and very old language!
I make this sandwich for picnics and road trips. The family loves it. I add fresh mozzarella for an extra treat.
Mu husband does not like tuna, yet he loved this sandwich. I also used a very high quality canned tuna rather than what you typically find at most grocery stores. Next time I will play around with ingredients and maybe add cucumbers, red bell and different types of olives.
According to my wife, this is one of her Top 10 meals. However, instead of canned tuna I use thin sliced, seared sashimi grade tuna. The texture and the taste is amazing.
The way I made this with half again the amount of dressing and by adding a 3 inch squirt of anchovy paste and a half a shallot along with the garlic, it came out tasting yummy. Also to prevent the dressing from spilling over the sides, I would modify the layering and put the tomato lower down (maybe even at the bottom under the tuna and also put the egg slices lower. Make sure you increase the amount of dressing you put on because I thought, any less than what I put on might have been too dry and definitely less flavorful. Also I turned the sandwich over– midway through the “sitting time” so the juices/dressing had time to marinate through the whole sandwich, not just the bottom half. For the pressing, I used waxed paper and the bag the french bread came in and used three wide band elastics, as was suggested earlier, to keep the sandwich together and the waxed paper in place.
My more authentic French version is similar, but better. Make the dressing with olive oil, red wine vinegar, finely minched shallot, crushed garlic and anchovies (omit dijon, salt, and red onion). Put dressing on both sides of the bread before assembling. I also include cucumber and basil, nicoise olives instead of kalmata, and red or yellow bell pepper instead of green. Also, place a little weight on top to press down while it is chilling. Good balance of carbs, protein and fat
I love this recipe. This is my third time to make this recipe and it turns out great every time. I use french bread because I don’t think my young kids could chew a crusty bread very well and I just leave out the veggies for them. Even my husband agrees that this is a nice alternative to the traditional tuna sandwich (with mayo). This is a very easy recipe but just be prepared to spend quite a bit of time cutting the veggies and doing the other prep work.
Just tried the recipe tonight. Making sandwiches for lunch tomorrow. Oops all gone because it was delicious! … and super easy to make
A great sandwich for a hot summer day or any day for that matter as I am making it in January. It reminds me of my trip to France when I was in college. My family (including my 10 year old son) asks for it almost every month, or as often as I am willing to make it. It makes a difference to splurge on a high quality canned tuna in oil.
This sandwich was a good break from the normal tuna sandwich. I made it as directed, except I used a wheat french bread. It turned out great. I will admit that I will probably try a honey mustard dressing next time, but still a good eat!