Pan Bagnat
Servings: 2
Preparation time: 5min
Difficulty:
Foodcost: € 4.44
Ingredients
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Vinaigrette (45ml Olive oil, 7g Red wine vinegar, 4g Dijon mustard, 1 clove Garlic finely grated, Sea salt to taste)
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80g Granoliva Houmous caramelised onion 800g
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60g Granoliva Grilled pepper mix 1kg
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10g Kalamon olives with stone, sliced
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1 French baguette
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100g Canned white tuna, drained
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10g Handful of capers
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1 Tomato, thinly sliced
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30g Red onion, thinly sliced
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Handful of fresh basil leaves
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4 Anchovy fillets, rinsed
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Sea salt and freshly ground black pepper, to taste
Preparation
Vinaigrette
- Place all ingredients in a bowl and whisk until smooth. Set aside.
Sandwich
- Cut the baguette into 2 equal pieces, slice lengthwise, and spread Granoliva Houmous with Caramelized Onion on the bottom half.
- Layer with Granoliva Grilled Pepper Mix, tuna, eggs, Granoliva Kalamata Olives, capers, tomato, red onion, basil, and anchovies. Season with salt and pepper to taste.
- Drizzle the vinaigrette evenly over the vegetables and close the sandwich with the top half of the bread.
Related products
Houmous caramelised onion
800g
Creamy chickpea houmous with the sweet, deep flavour of caramelised onion. A surprising twist on a classic.
Grilled pepper mix
1kg
Mix of grilled red and yellow peppers in Mediterranean seasoning
Kalamon olives with stone
400g
Greek specialty: the original protected Kalamon olive is recognizable by its black, purple color
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