Braden Family Cookbook
TRADITIONAL PAN BAGNAT The best tuna fish
(From the Dean & Deluca Cookbook by David Rosengarten)
Cut the bread in half and
remove the soft center. Cut the garlic clove in half and rub it on each half.
Drizzle the bottom half of the bread with about 1 tablespoon extra virgin
olive oil and 1 teaspoon red wine vinegar. Season with salt and pepper.
Cover bottom of bread with tomato slices, drizzle more olive oil, top with 12 basil leaves and the mint leaves.
In a bowl put the tuna,
scallion, capers, nicoise olives, and stir them all together. Place a portion of
this mixture on the basil and mint leaves. Top it with the anchovy fillets, if
desired, the hard boiled egg slices, a layer of sliced tomatoes, and the basil
leaves. Drizzle with remaining olive oil and vinegar. Season with salt and
pepper. Place other half of the bread on top.
Wrap the sandwiches in foil.
Let them stand at room temperature for at least one hour so that the dressing
may saturate the bread.
Yield: 2 servings
Suggested wine: Domains Raceme Rose, 1995