Pan Bagnat

• 3/4 pound (about 2-3 medium) tomatoes (, sliced into 1/4-inch wedges) ↔ Replace
• 4 radishes, (thinly sliced) ↔ Replace
• 4 green onions, (thinly sliced) ↔ Replace
• 1/2 cup (2 ounces) quartered artichoke hearts ↔ Replace
• 1/2 cup Niçoise olives, (pitted and halved) ↔ Replace
• 1/2 teaspoon sea salt, (plus more to taste) ↔ Replace
• 1/4 teaspoon freshly ground black pepper, (plus more to taste) ↔ Replace
• 2 (16-inch) baguettes, (or similar) ↔ Replace
• 4 large hard-boiled eggs, (sliced) ↔ Replace
• 5 ounces oil-packed tuna ((142g), lightly flaked into large chunks) ↔ Replace
• Fresh basil ↔ Replace
• 5 tablespoons extra virgin olive oil ↔ Replace
• 3 tablespoons red wine vinegar ↔ Replace
• 2 garlic cloves, (minced) ↔ Replace
• 6 oil-packed anchovy filets, (finely chopped) ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

This page may contain an automatic translation. The original source remains leading.