Tuna Pan Bagnat

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So you have a can of tuna…..you need lunch, or a light supper….. Tuna Pan Bagnat.

Tuna Pan Bagnat

Pan Bagnat (pan ban-Yah) wet or bathed bread, is a specialty of the Provence region of France. Traditionally a round wheat bread is stuffed with the classic Salad Nicoise ingredients…. tuna, anchovies, tomatoes, eggs, olives, red onions, capers, garlic and olive oil.


Tuna Pan Bagnat

Crusty bread, in this case my fav ciabatta, soaks up a yummy vinaigrette made from anchovies, garlic, dijon, balsamic, and olive oil. Use the best olive oil you can, especially when making a vinaigrette.

Tuna Pan Bagnat

For extra crunch, I tossed thinly sliced english cucumber slices into the vinaigrette and let them soak up the flavor while I prepared the rest of the sandwich.

Tuna Pan Bagnat is easy to make, portable, and can be made ahead. In fact, the longer it sets the better it gets. Perfect for a picnic, or make one on a french baguette, and you can have lunch for several days…..if it lasts that long.

Tuna Pan Bagnat

Admittedly, I am not a huge sandwich fan, Tim on the other hand is. I have no particular reason, but a sandwich is not always my first choice. Perhaps I have been swayed, this truly was delicious!

In keeping with tradition, I pressed the sandwich, meaning after I wrapped it,first in parchment paper, then tin foil, I placed two cast iron skillets on top and let it sit. Pressing makes sure all the flavors “bathe” the bread.

Tuna Pan Bagnat

We pressed our Tuna Pan Bagnat for just a few hours. I can only imagine how good it would be left over night. So, take a trip to the Provence Region of France with Tuna Pan Bagnet…..Bon Appetit!

Tuna Pan Bagnat
Author: 
Serves: 2
 
Ingredients
  • 3 anchovy fillets, minced
  • 1 large garlic clove, minced
  • 1 tablespoon balsamic vinegar
  • ½ teaspoon Dijon mustard
  • Pinch of salt and freshly ground pepper
  • 3 tablespoons extra virgin olive oil
  • 2 ciabatta buns, halved (I toasted mine lightly)
  • ½ english cucumber, thinly sliced
  • 1 medium-size, ripe tomato, sliced
  • ½ small red onion, sliced
  • 1 - 5 ounce can tuna packed in oil, undrained
  • 2 tablespoons kalamata olives, chopped
  • 1 tablespoon caper, drained
  • 8 large basil leaves
  • 2 hard-cooked egg, peeled and thinly sliced
Instructions
  1. Whisk together the anchovies, garlic, vinegar, mustard, salt and pepper. Slowly drizzle in oil, whisking constantly.
  2. Slice cucumber thinly then add to vinaigrette and toss well.
  3. In a small bowl gently mix the tuna, olives, and capers, trying not to break up the tuna too much.
  4. Spread half the cucumbers on bottom of bread. Top with tomato and onion slices, then with tuna mixture, basil, olives and egg slices. Top egg with remaining cucumbers. Cover with second bread half and firmly press sandwich together.
  5. 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. Weight sandwich for 7 to 10 minutes, then flip and weight it for another 7 to 10 minutes. Unwrap and serve immediately, or keep it wrapped for up to 8 hours before serving.

 

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Bloody Mary Bruschetta

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Bloody Mary, brunch booze…..the cure for a hangover? How about a super yummy topping for Bloody Mary Bruschetta?

Bloody Mary Bruschetta 5

Bloody Mary’s are a common “Hair of the Dog” drink. Its combination of tomato juice (to settle the stomach), salt (to replenish lost electrolytes) and alcohol (to relieve head and body aches). But I think, the alcohol takes the edge off. Its reputation as a hangover cure makes Bloody Mary’s in the morning and early afternoon, brunch booze.


Bloody Mary Bruschetta 4

Well, its been years since I have drank, but the flavor of a Bloody Mary can be had without booze, and anything on toasted bread is delicious.

Bruschetta is one of my favorite appetizers. I learned to love it when I worked for my long time friend Michelle at a restaurant she owned. The Herb Garden Deli Cafe & Bakery. What a sweet and wonderful place it was. It expanded my foodie-ism and we put out some fancy smancy spreads. Michelle’s bruschetta was and still is my favorite, tomatoes marinated (secret) and served on toasted french bread spread with herbed goat cheese.My mouth is watering just thinking of it.

Bloody Mary Bruschetta 2

I have made many different versions of bruschetta over the years and this ranks right at the top of the list. It will never over take Michelle’s, but it is damn good!

The abundance of tomatoes at this time of year helped make this even sweeter. Fresh, ruby red, ripe tomatoes, marinated with all the tastes of a Bloody Mary, horseradish, Worcestershire, celery, and tabasco.

Bloody Mary Bruschetta 1

A creamy base, not Bloody Mary like, but really adds to the dish, made of Miracle Whip (as always use mayo if you must), horseradish, and celery seed, is spread on toasted bread and topped with the marinated tomatoes.

Garnish with extra celery seed, celery leaves, and what Bloody Mary is complete with out a pickle and a wedge of lime?

Bloody Mary Bruschetta 3

Bloody Mary Bruschetta, not a hanover cure, but a delicious appetizer cure!

Bloody Mary Bruschetta
Author: 
Serves: 8
 
Ingredients
  • 1 zest of a lemon
  • 1 teaspoon lemon juice
  • ½ shallot, finely chopped
  • 2 large tomatoes, seeded and chopped
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1 teaspoon each salt and black pepper
  • 2 teaspoon Worcestershire sauce
  • ½ teaspoon tabasco sauce, or to taste
  • 2 tablespoons prepared horseradish, divided
  • 2 celery stalks, thinly sliced
  • 3 tablespoons coarsely chopped celery leaves
  • ⅓ cup Miracle Whip
  • ½ teaspoon celery seed
  • 6-8 slices toasted sourdough or French bread
  • Celery Seed, Pickle Slices, lime wedges,and celery leaves for garnish
Instructions
  1. Combine lemon zest, lemon juice, shallot, tomatoes, oil, vinegar, salt, black pepper, Worcestershire sauce, cayenne, and 1 tablespoon horseradish in a large bowl. Let marinate 10 minutes, stir in celery stalks and leaves.
  2. In a small bowl combine Miracle Whip and remaining horseradish, and celery seed in a small bowl. Spread each slice of toasted bread with the horseradish mixture, then top with tomato mixture.Garnish with celery seed, pickle slices, and celery leaves if desired.

 

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BLT Pizza

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When you have a garden and you plant tomatoes, they all seem to come on at once!!! What to do, what to do? BLT Pizza of course.

BLT Pizza

I don’t know about anyone else, but nothing beats a Summertime BLT, and a BLT Pizza= Summertime heaven.


There is something that just can’t beat a summer fresh from the garden tomato. The flavor is something that cannot be duplicated in any hothouse or other mass produced tomato.

BLT Pizza

Just a few thing to know about tomatoes you get at the grocery store. The ones for mass production have been breed to have tougher skin so they don’t bruise, and the skins won’t break so easily, so they have a higher yield, and are uniform in shape and size. The saddest thing is they are ALL picked green……that right green. It’s the easiest way to ship them so they are intact when they reach the store. But they never reach their full ripening potential without sunlight which gives tomatoes their wonderful flavor.

BLT Pizza

Tomatoes from a Farmers Market or home grown have a thin skin that is, for lack of a better word, fragile.Fresh home grown tomatoes almost melt in your mouth, with a sweet, juicy, rich flavor that is beyond compare. So, when in season, eat them up!

Now, for a word on bacon…….when using the best of summer tomatoes, buy good, thick cut bacon. No whimpy, skinny, no flavor bacon! Enough said!

BLT Pizza

As always, I am a Miracle Whip lover, I don’t get paid to say it, it’s just the fact! If you must use mayo…..she says with a slight gag;) Its the perfect “sauce” for a BLT Pizza

This pizza is super duper easy, so you can whip it up any weeknight. I used a pre-made crust, but you can use your own crust if you desire. If using your own, be sure to pre-bake the crust first or you will have a soggy mess.

BLT Pizza

You can make this pizza in the oven or on the grill. Whatever your pleasure.

If you love BLTs, and who doesn’t, you will love BLT Pizza. Try one this week!

BLT Pizza

BLT Pizza
Serves: 8
 
Ingredients
  • 2 large ripe tomatoes, seeded and cut into chunks
  • 1 teaspoon dried basil
  • Black pepper to taste
  • ½ cup miracle whip
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon granulated garlic
  • 6 slices thick cut applewood smoked bacon, cooked until just crisp
  • 1 Boboli pizza crust
  • 1 cup mozzarella cheese, shredded
  • 1 cup baby arugula or lettuce of your choice
Instructions
  1. Preheat oven to 450*
  2. Mix miracle whip, olive oil, basil, garlic, and pepper in a small bowl and set aside.
  3. Chop tomatoes, and bacon.
  4. Spread miracle whip mixture over pizza crust.
  5. Top with chopped bacon and tomatoes.
  6. Sprinkle with mozzarella cheese.
  7. Place pizza on a cookie, sheet, pizza stone, or on the rack in your oven.
  8. Bake for 10-12 minutes or until the cheese is melted and beginning to brown.
  9. Top with arugula and serve.

 

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