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Trish Deseine

Pain Bagnat Salad in a Sandwich

Pain Bagnat Salad in a Sandwich
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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.

Serves 5

Ingredients

  • 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
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Method

  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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