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Pain Bagnat Salad in a Sandwich

This is a bit of a cheat, not really cooking at all, unless you count boiling the beans and the quail’s eggs. Traditionally it is regarded as a lunch time filler for hungry workers in the fields, probably washed down with a jug of robust local wine. I will leave that aspect of things open to individual taste, but here goes for the sandwich.


  • One large round white loaf of bread

  • Medium tin of tuna in brine

  • 4-5 tbs olive oil

  • 150g green beans

  • 20 olives

  • 2 red Peppers

  • 6-7 anchovies

  • 10 quails eggs, lightly boiled


  • 1.

    First of all cut the top off your fine fresh loaf of bread off & take out some of the inside. Then cook your green beans and set them aside.

  • 2.

    Mix the Tuna with the olive oil.

  • 3.

    Place this tuna mix inside the bread then just fill with the green beans, olives and peppers.

  • 4.

    Make sure to put plenty of olive oil in as you go and then add the anchovies.

  • 5.

    Lastly put the semi-soft quail’s eggs in and add some more tuna on the top.

  • 6.

    Then wrap in cling film and leave to chill.

  • 7.

    Serve to an appreciative and hungry table!

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