Pan Bagnat….

For an entire year I was a Contributing Food writer for a wonderful So-Cal magazine Neighbors Newspaper, here is the great recipe I used last year for my article : Pan Bagna.. an easy, healthy and very colorful sandwich perfect for hot summer days ( the weather we have right now in Southern California)

Pan- Bagnat
Serve 2
The Pan-bagnat (pahn bahn-YAH) is a sandwich that is a specialty of the region of Nice, France. The sandwich is composed of a circle formed white bread around the classic Salade Niçoise, a salad composed mainly of raw vegetables, hard boiled eggs, anchovies and/or tuna, and olive oil. The name of the sandwich comes from the local Provençal language dialect of Niçard, in which Pan-bagnat means “wet bread”. The Pan-bagnat is a popular lunchtime dish in the region around Nice where it is sold in most bakeries and on most markets. The Pan-bagnat and the Salade Niçoise are strongly linked to the city of Nice, where they have been over time developed out of locally available ingredients.

Ingredients:
one-eighth small Organic red onion, thinly sliced
quarter Organic white onion, thinly sliced
2 tablespoons mild French extra-virgin olive oil , plus additional for drizzling
1 tablespoon red wine vinegar, plus additional
quarter teaspoon salt, plus additional
Black pepper
2 (6-ounce) cans good quality tuna packed in olive oil, including olive oil
Freshly squeezed organic  lemon juice
2 Kaiser rolls, plain
Lettuce leaves
8 Organic tomato slices
2 organic hard boiled eggs, sliced
4 anchovy fillets, drained
Nicoise olives
Combine the red and white onion with 2 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, quarter teaspoon salt, and several grinds of black pepper in a bowl.
Using your hands, mix and squeeze everything together.
       Work in the cans of tuna in olive oil, including the oil. Season with lemon juice, additional red wine vinegar and salt. Add pepper, to taste.
       Cut Kaiser rolls in half crosswise and layer each bottom half with lettuce leaves. On top of each lettuce layer, arrange 4 tomato slices. Then add about half the tuna mixture and 3 to 4 slices of hard-boiled egg.
       Crisscross each sandwich with 2 drained anchovy fillets and strew with Nicoise olives (pit them if desired), then drizzle generously with more olive oil and top with the remaining Kaiser halves, pressing gently but firmly.
Bon appetit!

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