Lunche for 4

Pan Bagnat

Name: Pan Bagnat
Total time: 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 3 tbsp olive oil; 3 cloves garlic; 1/2 tsp salt; 1/4 tsp ground black pepper; 1 16-18 inch french baguette; 1 large tomato; 1/4 red onion; 1/2 green pepper; 1 can (12 oz) solid white tuna; 2 hard boiled eggs; 13 1/2 kalamata olives; 2 oz anchovies (optional)

Garlic oil soaks into baguette layers filled with tuna, vegetables, olives, and firm-cooked eggs.

$2.40per serving $$

30 minstart to table

4servings

French Dairy-free Budget Lunches Back to school

Ingredients

3 tbsp olive oil
3 cloves garlic
1/2 tsp salt
1/4 tsp ground black pepper
1 16-18 inch french baguette
1 large tomato
1/4 red onion
1/2 green pepper
1 can (12 oz) solid white tuna
2 hard boiled eggs
13 1/2 kalamata olives
2 oz anchovies (optional)

Steps

Boil the eggs in water for 10 to 12 minutes, cool them under cold water, and slice them.
Mash the garlic with olive oil, salt, and pepper in a small bowl.
Split the baguette lengthwise and brush the cut sides with the garlic oil.
Layer the tomato, onion, green pepper, tuna, eggs, olives, and anchovies inside the baguette.
Press the sandwich gently, cut it into four pieces, and let it rest for 10 minutes before serving.

Main ingredient on sale this week? See what to make with canned tuna on sale.