Bittman Basics
Jazz Up Your Tuna Sandwich
As you let it rest, it gets better
Marinated sandwiches — like this Provençal classic that translates to “bathed bread” — is among the most beautiful sandwiches you’ve ever seen. They key is, the longer it sits (within reason), the better it gets. View this recipe as a general guideline; you can make the sandwich with whatever cooked food you have on hand, including leftover grilled fish or meat and leftover vegetables. Then dress it as described here.
Pan Bagnat with Tuna
Makes 4 servings
Time: 1 hour, plus time to rest overnight
Ingredients
1 medium zucchini, summer squash, or eggplant
Salt and pepper
Olive oil for brushing the vegetables, plus more for drizzling as needed
2 red bell peppers, or 2 jarred roasted red peppers
1 8 to 10-inch round loaf crusty bread
2 5 to 6-ounce cans of tuna (preferably packed in olive oil), not drained
1 teaspoon drained capers, or more, to taste
6 to 8 pitted black or green olives
