Tuna Sandwiches Provencal               

 tags (edit): Gourmet Magazine French @Vogel @Try Soon! Sandwiches  

 

Adding a flavorful mayonnaise to this pan bagnat-style sandwich gives new appeal to traditional French fare.

Ingredients

1/2 cup mayonnaise
2 tablespoons bottled capers drained, rinsed, and chopped
2 teaspoons coarse-grain mustard
2 teaspoons anchovy paste
1 teaspoon tomato paste
1/2 teaspoon black pepper
3 tablespoons white-wine vinegar
2 6-oz cans light tuna in olive oil
4 each ciabatta or kaiser rolls halved horizontally
1 head Boston lettuce (1/2 lb), any coarse outer leaves discarded
2 each medium tomatoes cut into 1/3-inch-thick slices
3 large hard-boiled eggs cut into 1/2-inch-thick slices
 

Instructions
 Whisk together mayonnaise, capers, mustard, anchovy paste, tomato paste, pepper, and 1 tablespoon vinegar in a bowl.

Drain oil from tuna into a bowl and whisk in remaining 2 tablespoons vinegar. Brush insides of all roll halves generously with mixture.

Add tuna to mayonnaise mixture and stir to combine.

Make sandwiches with lettuce, tomato, egg, and tuna mixture on a work surface. Weight sandwiches with a heavy cutting board, large plate, or platter for about 10 minutes.

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Yields: 4 Servings
     Gourmet magazine, July 2006, page 90

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