CHEF JEFF — ONE BYTE AT A TIME: Pan Bagnat

You don’t need to be on a Mediterranean beach to enjoy this sandwich.

Pan Bagnat

4 round rolls or a baguette cut into 6-inch pieces

6 tablespoons medium or robust extra virgin olive oil

3 ounces tuna

8 anchovy fillets, rinsed and patted dry

1 small onion, peeled and thinly sliced

2 red bell peppers, charred with skin, ribs and seeds removed

½ cup pitted nicoise-style olives, rinsed, patted dry

Cut bread in half lengthwise. Pull out some of inside crumbs to make more room for filling. Brush or drizzle olive oil evenly over all the inner surfaces. Layer filling ingredients on bottom halves and cover with tops. Tightly wrap sandwiches in plastic wrap for at least 3 hours at a cool room temperature before serving, or in a refrigerator overnight. Serve at room temperature.

Yield: Serves 4.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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