Nothing beats a good sandwich and this one is one of my favorites and always a winner. It’s my version of a pan bagnat, that delicious summery sandwich you eat in the South of France.
This variation is pretty much a salad niçoise on a bread roll, a sandwich that’s perfect for a satisfying lunch or lazy picnic.
As usual, this is a recipe you can easily vary with. Substitute capers for the anchovies, add some green beans or artichokes, or use a few fresh basil leaves. Never skip the olive oil though, and don’t even think about using tuna on water!
The key is to use good quality ingredients and to let the assembled sandwich marinate a few hours before eating. The crusty bread will soak up the fragrant olive oil and all the flavors of the tuna and egg; it’s mouthwatering good.
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