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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Gourmet, July 2006
Servings: 4
Adding a flavorful mayonaisse to the pan bagnet-style sandwich gives appeal to traditional French fare.
½ cup mayonnaise
2 tablespoons drained bottled capers, rinsed and chopped
2 teaspoons coarse-grain mustard
2 teaspoons anchovy paste
1 teaspoon tomato paste
½ teaspoon black pepper
3 tablespoons white-wine vinegar
2 6 ounce cans light tuna in olive oil
4 ciabatta or kaiser rolls, halved horizontally
1 head Boston lettuce, ½ pound, any course outer leaves discarded
2 or 3 medium tomatoes, cut into ⅓ inch thick slices
3 large hard-boiled eggs, cut into ½ inch thick slices
Whisk together mayonnaise capers, mustard, anchovy paste, tomato paste, pepper, and 1 tablespoon vinegar in a bowl.
Drain oil from tuna into a bowl and whisk in remaining 2 tablespoons vinegar. Brush insides of all roll halves generously with mixture.
Add tuna to mayonnaise mixture and stir to combine.
Make sandwiches with lettuce, tomato, egg, and tuna mixture on a work surface. Weight sandwiches with a heavy cutting board, large plate, or platter for about 10 minutes.