PAN BAGNAT

Complexity: Medium

Ingredients:

  • NICOISE SALAD
  • 3 cans Tuna (chunk)
  • 6oz Bell Peppers (diced)
  • 2oz Olives (pitted)
  • 1oz Capers
  • 6oz Green String Beans (blanched and cut)
  • 4oz Tomatoes (diced)
  • 4 each Hard Cooked Eggs (cut into quarters)
  • 3oz Red onions (thinly sliced)
  • 4oz Mixed Chopped Herbs (chadon benni, chive, fine thyme)
  • 1 handful Mixed Greens
  • 3 each mini baguettes (toasted and cut in half length-ways)
  • LEMON CITRONETTE
  • ½ cup Lemon Juice
  • 1 tbsp. Dijon Mustard
  • Salt & Pepper (to taste)
  • 1 cup Olive Oil
  • ANCHOVY-BASIL BUTTER
  • ½ cup Butter (softened)
  • ¼ cup Anchovies (chopped)
  • 2 cloves Garlic (minced)
  • Basil (blanched & chopped)
  • Lemon Juice (to taste)
  • Salt & Pepper (to taste)
  • GAUFRETTE POTATO CHIPS
  • 3 each Potatoes (peeled and rinsed 5 times)
  • Mandolin
  • Oil for frying
  • Salt

Directions:

  1. Potato Chips – Slice potatoes on mandolin, turning 45 degrees clockwise each time, pat dry, fry in 350 degrees oil, take out and salt while hot.
  2. Citronette – in a bowl add lemon juice, mustard, salt and pepper and mix together. Then trickle in the oil and whisk vigorously until emulsified.
  3. Butter – in a small bowl add all ingredients together and mix well.
  4. Salad – in a large bowl add all ingredients together, then add the citronette, season with salt and pepper if necessary.
  5. In baguette, spread the anchovy-butter, place some greens to the bottom of the sandwich, and add the nicoise mixture on the greens. Cover sandwich and cut in half. Serve with the gaufrette potato chips on the side.