4 (9)


Pan bagnat

Pan bagnat
Irfan Khan / Los Angeles Times

Just because the expense-account lunch is largely a thing of the past doesn't mean that you can't still enjoy the meal, even celebrate it. Instead of depending on the kindness of menus, use a little homespun imagination. Thinking outside the ... Read more

Total time: 20 minutes, plus overnight weighting time | Serves 6
  • 1 baguette
  • 1 tablespoon red wine vinegar
  • 1 tablespoon lemon juice
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon freshly ground black pepper
  • 3 tablespoons extra virgin olive oil
  • 1 cup black olives
  • 4 tablespoons capers
  • 1 clove garlic, minced
  • 12 ounces Italian tuna in olive oil, drained and broken apart
  • 2 small boiling potatoes, boiled, cooled and sliced thinly
  • 2 hard-boiled eggs, peeled and sliced thinly
  • 2 small vine-ripened tomatoes, sliced thinly
  • 1/4 cup thinly sliced red onion
  • 1 cup arugula

Step 1Halve the baguette lengthwise and scoop out a little of the interior of both sides with your fingers.

Step 2In a small bowl, whisk the vinegar, lemon juice, salt and pepper until combined. Whisk in the olive oil until emulsified and set aside.

Step 3Coarsely chop the olives and capers, then combine in a small bowl with the minced garlic and set aside.

Step 4Fill the bottom part of the baguette with the olive mixture, spreading it evenly across the hollowed-out baguette. Layer the tuna over the olives, then, in even layers, add the potatoes, eggs and tomatoes. Drizzle the vinaigrette over the sandwich, then add the onions and the arugula, pressing down on the contents as you go. Top with the other baguette half and wrap the sandwich tightly with plastic. Refrigerate overnight, weighted with a cutting board or a plate topped with some cans or bottles.

Step 5The next day, take the sandwich out of the refrigerator in the morning and cut into sixths. Wrap individually and pack for lunch: the sandwiches are best when they've been sitting at room temperature for a couple of hours.

Note: This recipe works best with a crusty French baguette.


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