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Pan bagnat
Ingredients
Dressing:
¼ cup (60ml)
red wine vinegar
¼ cup (60ml)
olive oil
1 clove
garlic,
crushed
2-3 tsp (10-15ml)
Dijon mustard
2
PnP stone-baked ciabatta loaves
4 cans (170g each)
tuna
in water or oil, drained
1 tray (about 250g)
vine tomatoes,
quartered
6 hard-boiled
eggs,
peeled and quartered
1 packet (200g)
PnP pitted black olives,
drained
1 can (50g)
anchovies,
drained (optional)
1 head cos
lettuce,
shredded
Handful each fresh
flat-leaf parsley
and
basil
Salt
and milled
pepper
Method
Combine
dressing ingredients.
Halve
ciabatta loaves lengthways.
Brush
some dressing on the inside of each half.
Divide
topping ingredients evenly.
Scatter
over herbs and season well.
Drizzle
with remaining dressing and serve on a platter.
Recipe Source:
PnP Fresh Living
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