Pan Bagnat (Tuna Sandwich)

1 Reviews
100% would make this recipe again

A seasoned sandwich of tuna, egg, and tomato.

«Pan Bagnat» used to be a staple food of fishermen in Provence. Its name means «wet bread» in the local dialect and refers to bread that has been soaked in olive oil. It is still a very popular lunch in Nice and Côte d'Azur.

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Preparation : 15 min Standing : 4 h
480 calories/serving
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Ingredients

4 slices gluten-free bread, ciabatta type 180 g
4 tsp Garlic-Infused Oil 20 mL
1 eggs size large, hard boiled
4 black olives, pitted 1 1/2 tbsp
1 tomatoes, sliced 120 g
1/4 bunch arugula, rinsed and drained 24 g
1 tbsp Classic Vinaigrette 15 mL
140 g tuna, canned
1/2 scallion, green tops, finely chopped
1 radishes, thinly sliced 16 g
4 leaves fresh basil [optional] 2 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
plastic wrap

Method

  1. Slice each panino roll into 2 halves lengthwise, then baste the cut sides with the garlic-infused oil.
  2. Put the arugula in a bowl. Pour in the Classic Vinaigrette, then add the green part of the scallion. Season with salt and pepper to taste, then mix well. Portion out the mixture onto half of the roll slices. Distribute the tomatoes, hard boiled eggs, olives, tuna, and radishes on top of the arugula. Garnish with the basil leaves (optional). Cover each roll slice with the remaining slices.
  3. Wrap each sandwich individually with plastic wrap then chill in the refrigerator under a weight, for a minimum of 4, and a maximum of 12 hours.
  4. Enjoy.
This recipe is reserved to subscribers to Premium and VIP

Nutrition Facts Table

per 1 serving (270 g)

Amount

% Daily Value

Calories

480

Fat

27 g

41 %

Saturated 4.4 g
+ Trans 0 g

22 %

Cholesterol

120 mg

Sodium

390 mg

16 %

Carbohydrate

33 g

11 %

Fibre

6 g

25 %

Sugars

2 g

Net Carbs

27 g

Protein

30 g

Vitamin A

27 %

Vitamin C

18 %

Calcium

6 %

Iron

25 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Fibre, Iron, Niacin, Phosphorus, Selenium, Vitamin A, Vitamin B12, Vitamin E
Good source of  :
Potassium, Vitamin D, Vitamin K
Source of  :
Calcium, Copper, Folacin, Magnesium, Manganese, Pantothenic Acid, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin C, Zinc
Low  :
Saturated Fat, Sodium
Free  :
Added Sugar, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables ½
Meat and Alternatives 3
Fats 3 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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