Nicoise salad buffs, meet the pan bagnat. This classic French sandwich also hails from Nice and features the same signature olives, plus oil-packed tuna (I prefer Genova), hard-boiled eggs, tomatoes, and anchovies, among other yummy ingredients.
The Parisian-style bistro serves its sandwich on a ciabatta-type roll, which I recommend over the kaiser in following recipe. But otherwise, this is a worthy and authentic reproduction.
From Gourmet Ingredients 1/4 of white onion, thinly sliced Directions Makes 2 sandwiches.
1/8 of a small red onion, thinly sliced
2 tablespoons extra-virgin olive oil, plus additional for drizzling
1 tablespoon red-wine vinegar, plus additional to taste
1/4 teaspoon salt, plus additional to taste
black pepper to taste
1 6-ounce can tuna packed in olive oil, including olive oil
lemon juice to taste
2 kaiser rolls, plain
lettuce leaves, combination of Boston, green-leaf, or other green leafy lettuce
8 tomato slices
6-8 hard-boiled eggs slices
4 anchovy fillets, drained
1/4 of white onion, thinly sliced
Makes 2 sandwiches.