French-style takeaway sandwich with tuna, veggies and Dijon vinaigrette stuffed into a crusty sourdough loaf.

Pan Bagnat


large round crusty rolls
3 cups shredded lettuce
1 large tomato, sliced
1 medium green bell pepper, cut into strips
black olives, sliced
1 – 184 grams Century Tuna Solid in Water, drained


¼ cup red wine vinegar
½ cup salad oil (canola or olive oil)
2 Tablespoons Dijon mustard
2 teaspoons dried oregano flakes
½ teaspoon freshly ground pepper
1 teaspoon salt


Combine all ingredients of dressing in a shaker bottle. Set aside until ready for use. Carve top of crusty rolls. Divide lettuce, tomatoes, bell peppers, olives and tuna between the two breads. Drizzle with prepared dressing. Cover with cut bread tops. Wrap in foil for 5 minutes to allow flavors to blend. Remove from foil and cut bread in half. Serve.

Makes 4 servings.

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