Pan Bagnat With Fennel Recipes

PAN BAGNAT

Steps:

• In a bowl, combine beans, onion, fennel, tomatoes, pepper, olives, capers, tuna, and watercress with 3/4 cup of the vinaigrette. Season with salt and pepper.
• Slice open rolls, and scoop out some of the top halves. Brush remaining vinaigrette on insides of rolls. Pile salad mixture on bottom pieces, and top with egg slices. Cover with tops of rolls; 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.

PAN-FRIED FENNEL

Steps:

• Chop fennel greens and set aside.
• Heat 1 tablespoon oil in a nonstick pan over medium heat. Lay some fennel slices in a single layer in the pan; cook until nicely browned on both sides, about 5 minutes. Season with salt and lemon pepper. Remove from pan. Add another tablespoon oil and layer in the next batch of fennel slices and cook the same way. Repeat with remaining oil and fennel. Serve sprinkled with fennel greens.

PAN BAGNAT

Steps:

• In a small mixing bowl, whisk together the red wine vinegar, mustard, salt, and pepper. While continuing to whisk, gradually add the olive oil. Whisk until an emulsion forms. Set aside.
• Slice the baguette horizontally into 2 pieces. Tear out some of the soft bread in the center of each side, making a slight well in the bread. Place the tuna, green pepper, red onion, hard-boiled eggs, olives, and tomato on the bottom side of the bread in that order. Drizzle the vinaigrette over the vegetables, top with the second piece of bread, and wrap tightly in plastic wrap. Let stand at room temperature for 2 hours before serving.
• Cut into 4 sandwiches and serve.