
Pan Bagnat
Ingredients (17)
- FOR THE VINAIGRETTE:
- 6 tbsp red wine vinegar
- 2 tbsp fresh basil
- 1/4 cup flat-leaf parsley
- 4 anchovy fillets
- 1 jalapeno
- 1 cup extra-virgin olive oil
- FOR THE SALAD/SANDWICH:
- 8 ciabatta rolls
- 1 lb olive oil-packed tuna
- 1 cup tomatoes
- 1/2 cup roasted red peppers
- 1/2 cup pitted Kalamata olives
- 1 large cucumber
- 1/2 cup red onion
- 2 hard-boiled eggs
- 2 tbsp capers
Directions
Learn how to make this recipe at How To Feed A Loon