Its many ingredients include tuna, hard-boiled egg, olives, anchovies and green bell peppers stuffed into a crusty round roll. It's also found in the cafes of the Midi. In this case, we're talking olive oil. You can stray from the classic combo and still keep the Provencale theme going by adding lightly steamed green beans, fresh baby fava beans or even steamed potatoes. The pan bagnat is easy to make and a good way to get your veggies and protein in the same bite.
Slice rolls in half, leaving each side connected by a hinge.
Pour a little olive oil in a plate and bathe each roll until the bread absorbs a bit of oil. Spread tuna in the rolls and arrange all the other ingredients on top, including as many or as few anchovies as you like. Top with a 1 teaspoon of balsamic vinaigrette. Makes two sandwiches. 1 tablespoon balsamic vinegar 1 teaspoon Dijon mustard cup olive oil Salt and pepper, to taste Whisk ingredients together in a small bowl until emulsified.