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Ingredients
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4 large eggs
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14 ounces canned tuna in olive oil (from 4 [5-ounce] cans), drained (about 2 cups)
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½ cup red wine vinegar
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½ cup extra-virgin olive oil
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4 anchovy fillets (from 1 [2-ounce] can), drained
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2 medium garlic cloves, smashed
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1 teaspoon kosher salt, divided
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½ teaspoon black pepper, divided
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1 (14- to 16-ounce) ciabatta loaf, split horizontally
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1 cup multicolored pitted olives, halved if large
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2 medium beefsteak tomatoes (about 10 ounces each), cored and sliced crosswise into 1/4-inch-thick slices
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1 small red onion (about 6 ounces), halved lengthwise and thinly sliced crosswise (about 1 1/4 cups)
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4 large radishes, thinly sliced crosswise (about 1/3 cup)
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4 large or 6 medium Bibb lettuce leaves (from 1 head lettuce)
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12 large fresh basil leaves
Directions
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Fill a medium saucepan halfway with water; bring to a boil over high. Carefully lower eggs into boiling water; cook, undisturbed, 8 minutes. Pour off water, reserving eggs in saucepan; add ice water to cover eggs. Let eggs cool completely, about 10 minutes. Drain and peel eggs. Cut each egg lengthwise into 3 slices. Set aside.
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Combine tuna, vinegar, oil, anchovies, garlic, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a food processor; process just until smooth, 20 to 30 seconds, stopping to scrape down sides using a spatula as needed. Spread tuna mixture evenly onto cut sides of ciabatta halves. Scatter olives on bottom ciabatta half. Top with sliced eggs, tomatoes, onion, and radishes; sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Top with lettuce and basil. Cover with top ciabatta half. Cover sandwich with aluminum foil or plastic wrap. Place a baking sheet on top of sandwich, and place a skillet on top of baking sheet to weigh it down. Let sandwich stand 10 to 20 minutes. Cut crosswise into 4 sandwiches, and serve.
Make Ahead
Eggs may be boiled and chilled up to 2 days in advance. Peel and slice just before assembling sandwich.
Suggested Pairing
Light-bodied French white: Hugues Beaulieu Picpoul de Pinet