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A sandwich that improves with age? Oui! The name of this classic French tuna sandwich means "bathed bread," a reference to brushing the baguette with olive oil to ward off sogginess.

Source: Midwest Living

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Credit: Carson Downing

Recipe Summary

hands-on:
15 mins
total:
4 hrs 15 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut baguette in half lengthwise. Scoop out the interior of the loaf to create an open pocket. Brush olive oil evenly on cut sides of bread halves.

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  • Spread tuna in bottom half of bread. Arrange potatoes over tuna, overlapping slices slightly, followed by cucumber, tomatoes and eggs. Add anchovies (if using), olives and capers. Season lightly with salt and pepper. (Go especially light on the salt if you use anchovies.) Drizzle lemon juice over filling.

  • Cover sandwich with top of baguette. Cut in half crosswise. Wrap each half tightly in plastic wrap and then foil to prevent leaking. Place in a shallow baking pan, then top with another pan and a few heavy cans for weight. Chill at least 4 hours or overnight. (Compressing the sandwich melds the flavors and helps prevent ingredients from falling out when the sandwich is cut.) Cut each sandwich half into two or three pieces prior to serving.

*SHOPPING TIP

For this sandwich or any recipe where tuna isn't doused in mayo or baked with noodles, it's worth splurging on a high-quality, imported brand. (One we love: Conservas Ortiz, a Spanish tuna available at specialty stores such as Whole Foods or online.) This kind of tuna is line-caught, delicately poached and hand-packed in olive oil so it stays firm and flakes beautifully. The oil keeps the fish moist and silky and adds a rich, almost buttery flavor. You could even use the olive oil from the can to bathe your bread in Step 1 of the recipe---it's that good.

**SHOPPING TIP

White anchovies are more mild in flavor than regular canned anchovies, but if you're not a fan, just skip them.

VEGETARIAN VARIATION

Drain and rinse one 15-ounce can chickpeas. Mash slightly. Thinly slice 1 bulb fennel, removing the woody core. Compose the sandwich as follows: potatoes, cucumber, chickpeas, lemon juice, tomato, eggs (omit for a vegan choice), sliced fennel, olives and capers. Continue as directed in Step 3.

Nutrition Facts

461 calories; fat 24g; cholesterol 106mg; saturated fat 4g; carbohydrates 41g; mono fat 12g; poly fat 4g; insoluble fiber 3g; sugars 3g; protein 19g; vitamin a 685.4IU; vitamin c 13.7mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 5.4mg; vitamin b6 0.3mg; folate 27.7mcg; vitamin b12 1.2mcg; sodium 758mg; potassium 374mg; calcium 48mg; iron 1.4mg.
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