A Picnic and Pan Bagnat Part 1

Did you know that July is the Official Picnic month?   Summertime and we all love picnics, but what to bring? Louise has a picnic party going on at her blog and here we will find great ideas to bring in that picnic basket or just for feasting in your backyard. Sit back and enjoy. I decided to contribute 2 recipes and will post twice this week; I hope I don’t scare you away.
 Renoir knew all about Pique-Niques
We were in Provence a few years ago; every Traiteurs and Boulangeries had their version of this fabulous sandwich. We would stop; buy these and go eat by the ocean; great memories that I wanted to bring back Chez nous. I have posted about this before but I still think it is a something worth including for your next picnic.
Here are the letter that have been tagged so far:
A …Apricot Cobbler
F…Fingerling Potatoes
G…Gugelhopf Twister
K… Kirschmichel
M Mint Sundae Brownie Squares
N  Nice Mini Biscuit Sandwich
O Orange Nut Ring

I am joining Louise at Months of Edible Celebration Pan Bangat
I am going on a picnic and bringing P…Pan Bagnat


Pan Bagnat is a sophisticated tuna salad served on a crusty baguette.
SERVES 2
1/4 cup thinly sliced onion
3 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1/4 teaspoon sal
Freshly ground black pepper
1 (6 ounce) can tuna in olive oil
fresh lemon juice
1 crusty baguette
lettuce leaves
8 tomato slices
6-8 hard-boiled eggs, slices
1/4 cup capers
4 anchovy fillets, drained
black olives, sliced
2 green onions, chopped


Directions
1. Combine onions with 2 tablespoons extra-virgin olive oil,1 tablespoon red-wine vinegar, 1/4 teaspoon salt, and several grinds of black pepper in a bowl.
2. Slowly mix everything together.
3. Work in undrained can of tuna in olive oil mixture, Season with fresh lemon juice, red-wine vinegar, and salt, then add pepper to taste.
4. Cut baguette in half lengthwise and again crosswise to have 4 pieces.
5. Spread each bottom half with lettuce leaves. Use a couple of varieties—whatever looks good—for the difference in texture.
6. On top of each lettuce layer, arrange 4 tomato slices.Then add about half the tuna mixture and 3 to 4 slices of hard-boiled egg.
7. Crisscross each sandwich with 2 drained anchovy fillets.
8. Top with olives, capers and chopped green onion.
9. Then drizzle generously with more olive oil and top with the remaining baguette half pressing gently but firmly,.
10. Wrap filled baguette in plastic wrap, and let stand at least for 20 minutes.
11. The longer it sits, the more the flavours will soak into the bread.

Pan Bagnat


Sages Tips:
Tapenade can replace the black olives .
2 kaiser rolls also works fine.

Thank you for joining me again; l love having you come to read me. Second part of my picnic on Monday.
Happy Cooking.
Rita

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