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Nancy Silverton's Pan Bagnat Sandwich

COOK TIME
5 mins
PREP TIME
10 mins
SERVINGS
1
RATE THIS RECIPE
(1)
Kate Greenberg/Osteria Mozza
COOK TIME
5 mins
PREP TIME
10 mins
SERVINGS
1
RATE THIS RECIPE
(1)

Ingredients

  • 1 tablespoon salt
  • 1 egg
  • 3/4 cup jarred imported tuna packed in olive oil
  • 1 large sandwich roll, approximately 5-inches round
  • 2 tablespoons black olive tapenade
  • 2 medium leaves butter lettuce, inside pale green leaves only
  • 1 small Japanese cucumber, very thinly sliced lengthwise
  • 3 tablespoons olive oil, divided
  • 10 pitted Nicoise or Taggiasca olives
  • 3 large caperberries, sliced 1/8 inch thick, about 12 to 15 slices
  • freshly ground black pepper
  • 5 large, oil-packed anchovy fillets
  • Chef notes

    I love this sandwich because it's bathed in olive oil. The briny olives, fruity oil, crisp cucumbers, perfectly boiled eggs and fresh tuna all burst forth with the brilliant flavors of the Mediterranean. If the sandwich doesn't drip down your arm with olive oil when you take a bite, it needs more olive oil.

    Technique tip: The salt is added the cooking water for the egg because it helps the whites to solidify quickly if there is a crack in an egg. The salt does not penetrate the egg's shell or season the egg.

    Preparation

    1.

    Bring a saucepan of water to a boil over high heat. Add the salt.

    2.

    Carefully add the egg, lower the heat and simmer the egg for 5 minutes.

    3.

    Turn off the heat and let the egg sit in the hot water for 5 minutes. While the egg is cooling, create an ice bath in a medium bowl and create a bed of paper towels. Remove the egg from the hot water and transfer it to the ice water to cool completely.

    4.

    Remove the egg from the ice bath, carefully peel it under running water and place the peeled egg on the paper towels to dry.

    5.

    Flake the tuna into large chunks and place in a bowl.

    6.

    Slice the roll in half horizontally. Spoon and spread the tapenade over the bottom half of the roll. Lay the lettuce leaves on top of the tapenade, ribbon the cucumber over the tapenade and mound the tuna over to cover the lettuce.

    7.

    Drizzle two tablespoons of the olive oil and sprinkle the olives and the caperberries over the tuna.

    8.

    Slice the egg using an egg slicer into 1/4-inch thick slices and discard the white ends. Or, just cut the eggs into quarters.

    9.

    Arrange the egg slices on top of the tuna, grind black pepper over the eggs and place a layer of anchovies over. Drizzle a tablespoon olive oil over them. Place the top half of the roll on to finish.