Pan Bagnat on a Whole Wheat Pita

Name: Pan Bagnat on a Whole Wheat Pita Recipe
Prep time: 30 min
Total time: 30 min
Yield: 1
Ingredients: Pan Bagnat on a Bun; Pan bagnat is a classic southern French sandwich essentially the makings of a ni�oise salad inside a baguette or a round hard roll. I suggest adding a tomato in the summer but at any time of year there are plenty of great foods that can be included. Instead of French bread I make these on whole wheat hamburger rolls.; For the dressing:; 1 garlic clove; Salt and freshly ground pepper; 1 teaspoon Dijon mustard; 1 teaspoon fresh lemon juice; 1 teaspoon sherry vinegar red wine vinegar or champagne vinegar; 1 tablespoon extra virgin olive oil; For the salad mixture:; 1 small carrot grated (about 1/4 cup grated carrot); 1/2 to 3/4 can water-packed tuna drained; 4 or 5 thin slices of cucumber; A generous handful of lettuce arugula baby spinach or spring salad mix; A few thin slices red or green pepper; 1 slice red onion soaked in cold water for five minutes drained and rinsed (optional); A few leaves fresh basil cut in thin strips; 1/2 hard-cooked egg sliced; 1 whole wheat or whole wheat sesame hamburger bun; 1. To make the dressing puree the garlic with a generous pinch of salt in a mortar and pestle. With a pestle or a small whisk work in the Dijon mustard lemon juice vinegar and olive oil. Add pepper and set aside.; 2. Combine all of the salad ingredients except the hard-cooked egg in a bowl and toss with the dressing until thoroughly coated. Pile half of this mixture onto the bottom half of the hamburger bun. Push it down and arrange the slices of hard-cooked egg on top. Season if you wish with salt and pepper then pile the remaining salad on top of the eggs. It will look like a lot but it will compress. Cover with the top bun press down and wrap tightly in plastic. Allow to sit for 10 to 15 minutes or for several hours in the refrigerator before cutting in half. Wrap the half you don�t eat tightly and refrigerate.; Note: In season add 1 small tomato sliced to the mix. You can mix it with the salad or layer the slices over the egg.; Yield: Two servings.; Advance preparation: You can refrigerate the wrapped sandwich for up to two days.; Nutritional information per sandwich: 497 calories; 22 grams fat; 4 grams saturated fat; 141 milligrams cholesterol; 43 grams carbohydrates; 6 grams dietary fiber; 856 milligrams sodium (does not include salt added during cooking); 33 grams protein.; Martha Rose Shulman can be reached at martha-rose-shulman.com.

Minutes to Prepare: 30

Number of Servings: 1

Ingredients

Pan Bagnat on a BunPan bagnat is a classic southern French sandwich, essentially the makings of a ni�oise salad inside a baguette or a round, hard roll. I suggest adding a tomato in the summer, but at any time of year there are plenty of great foods that can be included. Instead of French bread, I make these on whole wheat hamburger rolls.For the dressing:1 garlic cloveSalt and freshly ground pepper1 teaspoon Dijon mustard1 teaspoon fresh lemon juice1 teaspoon sherry vinegar, red wine vinegar or champagne vinegar1 tablespoon extra virgin olive oilFor the salad mixture:1 small carrot, grated (about 1/4 cup grated carrot)1/2 to 3/4 can water-packed tuna, drained4 or 5 thin slices of cucumberA generous handful of lettuce, arugula, baby spinach or spring salad mixA few thin slices red or green pepper1 slice red onion, soaked in cold water for five minutes, drained and rinsed (optional)A few leaves fresh basil, cut in thin strips1/2 hard-cooked egg, sliced1 whole wheat or whole wheat sesame hamburger bun1. To make the dressing, puree the garlic with a generous pinch of salt in a mortar and pestle. With a pestle or a small whisk, work in the Dijon mustard, lemon juice, vinegar and olive oil. Add pepper and set aside.2. Combine all of the salad ingredients except the hard-cooked egg in a bowl, and toss with the dressing until thoroughly coated. Pile half of this mixture onto the bottom half of the hamburger bun. Push it down, and arrange the slices of hard-cooked egg on top. Season if you wish with salt and pepper, then pile the remaining salad on top of the eggs. It will look like a lot, but it will compress. Cover with the top bun, press down and wrap tightly in plastic. Allow to sit for 10 to 15 minutes, or for several hours in the refrigerator, before cutting in half. Wrap the half you don�t eat tightly, and refrigerate.Note: In season, add 1 small tomato, sliced, to the mix. You can mix it with the salad, or layer the slices over the egg.Yield: Two servings.Advance preparation: You can refrigerate the wrapped sandwich for up to two days.Nutritional information per sandwich: 497 calories; 22 grams fat; 4 grams saturated fat; 141 milligrams cholesterol; 43 grams carbohydrates; 6 grams dietary fiber; 856 milligrams sodium (does not include salt added during cooking); 33 grams protein.Martha Rose Shulman can be reached at martha-rose-shulman.com.

Directions

Makes 2 Sandwiches

Number of Servings: 1

Recipe submitted by SparkPeople user MOREY@POBOX.COM.

Servings Per Recipe: 1

Nutritional Info Amount Per Serving