Pan Bagnat

Pan Bagnat. Top egg with remaining cucumbers and vinaigrette. San Francisco's Tartine Bakery, cofounded by Elisabeth Prueitt and Chad Robertson, is renowned for its refined takes on the healthful, beautiful cuisine of France.

pan bagnat - Nancy Harmon Jenkins (Lula Walker)

Make this large-format pan bagnat and feed your crowd in style. Top the sandwiches with the tops of the baguettes, and wrap each tightly in plastic wrap. Top egg with remaining cucumbers and vinaigrette.

Top egg with remaining cucumbers and vinaigrette.

Place the tuna, green pepper, red onion.

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Whisk together olive oil, rice bran oil, rice vinegar, thyme, shallot, and sugar in a small bowl until well combined. The bread that is used for the sandwich is usually hearty, artisan style bread so that the texture is both crusty and chewy. San Francisco's Tartine Bakery, cofounded by Elisabeth Prueitt and Chad Robertson, is renowned for its refined takes on the healthful, beautiful cuisine of France.

Judul: Pan Bagnat
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Romeo Watkins

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