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🍽️ French Pan Bagnat Sandwich

680 kcal · 30 min · 4 servings

Ingredients

• 400 g tuna (can, in its own juice)
• 6 tbsp mayonnaise
• 3 ripe tomatoes
• 1 red onion
• 4 hard-boiled eggs
• 4 round, small loaves of bread (or 1 ciabatta)
• 80 g pitted black olives
• salt
• pepper (from the mill)
• 75 g arugula

Instructions

1. 1. Drain the tuna fillet well.
2. 2. Shred the tuna meat into small pieces.
3. 3. Mix the tuna meat with half of the salad mayonnaise.
4. 4. Wash the tomatoes thoroughly.
5. 5. Remove the hard stem base from the tomatoes.
6. 6. Slice the tomatoes into even slices.
7. 7. Peel the onion completely.
8. 8. Cut the onion into thin rings.
9. 9. Peel the boiled eggs.
10. 10. Cut the eggs into wedges.
11. 11. Slice the loaves of bread horizontally in the middle.
12. 12. Hollow out the inside of the bread halves slightly.
13. 13. Drizzle the bread halves with olive oil.
14. 14. Spread both bread halves with the tuna mayonnaise mixture.
15. 15. Place the egg wedges on the bottom bread half.
16. 16. Drizzle the egg wedges with the remaining mayonnaise.
17. 17. Distribute the onion rings evenly on top.
18. 18. Cover the filling with the tomato slices.
19. 19. Sprinkle the roughly chopped olives over it.
20. 20. Season everything with salt and pepper.
21. 21. Place the top bread half on top.
22. 22. Press the sandwich firmly.
23. 23. Cut the sandwich into bite-sized pieces.
24. 24. Serve the pieces garnished with arugula.

Nutrition per serving

• kcal: 680
• Protein: 38 g · Fett/Fat: 42 g · Carbs: 35 g