Pan bagnat (niçoise salad sandwich)

Delicious and refreshing Pan Bagnat, a classic Niçoise salad sandwich bursting with vibrant flavors of tuna, anchovies, olives, and fresh vegetables.

Ingredients:

• 4 large eggs
• 400g canned tuna in olive oil (from 4 [5-ounce] cans), drained (about 2 cups)
• ½ cup  red wine vinegar
• ½ cup extra-virgin olive oil
• 4 anchovy fillets (from 1 [2-ounce] can), drained
• 2 medium garlic cloves, smashed
• 1 teaspoon kosher salt, divided
• ½ teaspoon black pepper, divided
• 1 (14- to 16-ounce) ciabatta loaf, split horizontally
• 1 cup multicolored pitted olives, halved if large
• 2 medium beefsteak tomatoes (about 280g each), cored and sliced crosswise into 1/4-inch-thick slices
• 1 small red onion (about 170g), halved lengthwise and thinly sliced crosswise (about 1 1/4 cups) 
• 4 large radishes, thinly sliced crosswise (about 1/3 cup)
• 4 large or 6 medium Bibb lettuce leaves (from 1 head lettuce)
• 12 large fresh basil leaves

Instructions:

1. Fill a medium saucepan halfway with water and bring to a boil over high heat. Gently place the eggs into the boiling water and let them cook without disturbing them for about 8 minutes. Remove the water and keep the eggs in the saucepan. Cover the eggs with ice water and allow them to cool for approximately 10 minutes. Once cooled, drain and peel the eggs. Cut each egg into 3 slices lengthwise and set aside.
2. In a food processor, blend together tuna, vinegar, oil, anchovies, garlic, 3/4 teaspoon salt, and 1/4 teaspoon pepper until smooth for about 20 to 30 seconds. Scrape down the sides as needed. Spread the tuna mixture evenly on the cut sides of ciabatta bread. Place olives on the bottom half of the ciabatta. Add sliced eggs, tomatoes, onions, and radishes on top. Sprinkle with the remaining salt and pepper. Layer with lettuce and basil, then cover with the top ciabatta half. Wrap the sandwich in aluminum foil or plastic wrap, place a baking sheet on top, and weigh it down with a skillet. Let the sandwich sit for 10 to 20 minutes before cutting it into 4 pieces crosswise and serving.

Summary:

• Calories: 3304 kcal
• Fat: 180 g
• Protein: 164 g
• Carbs: 252 g
• Potassium: 3211 mg
• Magnesium: 334 mg