Curtis Stones Pan Bagnat Recipes

CURTIS STONE'S PAN BAGNAT

Steps:

• In a food processor, combine the aioli, crème fraiche, basil and half the lemon zest and juice, and process for about 20 seconds, or until the basil is coarsely chopped but not puréed
• Season the basil mayonnaise to taste with salt and pepper
• In a small bowl, gently fold the tuna, olives, capers and the remaining lemon zest and juice to combine, keeping the tuna in large chunks as much as possible
• Lay the ciabatta cut side up on a cutting board and spread the basil mayonnaise over both pieces
• Scatter the arugula and radicchio over the bottom piece
• Lay the slices of egg atop the lettuces and follow with the tuna mixture, cucumbers, and onion
• Top with the other piece of bread
• Cut into 4 sandwiches and serve

PAN BAGNAT

Steps:

• In a small bowl, whisk together the optional anchovies, the garlic, vinegar, mustard, salt and pepper. Slowly drizzle in oil, whisking constantly.
• If using a country loaf, pull out some soft interior crumb to form a cavity. If using a ciabatta, you won't need to eliminate anything.
• If using a Kirby cucumber, slice thinly. If using a regular cucumber, peel, halve lengthwise, and scoop out seeds from one half. Thinly slice seedless half. Add sliced cucumber to vinaigrette and toss well.
• Spread half the cucumbers on bottom of bread. Top with tomato and onion slices, then with tuna, basil, olives and egg slices. Top egg with remaining cucumbers and vinaigrette. Cover with second bread half and firmly press sandwich together.
• Wrap sandwich tightly in foil, waxed paper or plastic wrap, then place in a plastic bag. Put sandwich under a weight such as a cast-iron frying pan topped with a filled kettle, or have a child about 7 years old sit on it. Weight sandwich for 7 to 10 minutes, then flip and weight it for another 7 to 10 minutes (or as long as you can get the child to sit still). Unwrap, slice and serve immediately, or keep it wrapped for up to 8 hours before serving.