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Pan Bagnat Recipe
|Red wine vinegar||3 Tablespoon|
|Chopped parsley||3 Tablespoon|
|Reduced sodium chicken broth||2 Tablespoon|
|Olive oil||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Ground pepper||3⁄4 Teaspoon|
|Italian bread loaf||8 Ounce (1 Loaf)|
|Canned water packed tuna||12 Ounce, drained (2 Cans Of 6 Ounce Each)|
|Red onion||1 Small, thinly sliced|
|Ripe tomatoes||2 , thinly sliced|
|Radishes||4 , thinly sliced|
|Pitted kalamata olives/Nigoise olives||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 1896 Calories from Fat 400
% Daily Value*
Total Fat 44 g67.9%
Saturated Fat 4.2 g21%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 3389 mg141.2%
Total Carbohydrates 321 g107%
Dietary Fiber 26.1 g104.6%
Sugars 12.5 g
Protein 51 g102.3%
Vitamin A 117.1% Vitamin C 169.1%
Calcium 30.9% Iron 143.5%
*Based on a 2000 Calorie diet
Using a serrated knife, split the loaf in half lengthwise, making the bottom of the loaf slightly thicker than the top.
Use your fingers to pull out and discard some of the soft interior of the bread.
Brush the inside of the loaf with half of the dressing.
Cover the bottom section of the bread with the tuna, onion, tomatoes, radish, and olives and drizzle with the remaining dressing.
Cover with the bread top and cut into 4 sandwiches.