Pan Bagnat

This is the way sandwiches are meant to be done. The intricate lineup of ingredients and incredible flavors are combined on a ciabatta or sliced baguette.

Ingredients 1/2 cup Aïoli (Recipe below) 1/4 cup crème fraîche or sour cream 1/2 cup fresh basil, chopped Zest and juice of 2 lemons Kosher salt and ground black pepper 2 5-ounce cans tuna packed in olive oil, drained 1/4 cup pitted kalamata olives, chopped 2 tablespoons capers, drained and chopped 1 14-ounce loaf ciabatta bread, split horizontally, or sliced baguette. 2 cups (not packed) arugula leaves 1 cup chopped radicchio leaves 4 hard-boiled eggs, sliced 2 small Persian cucumbers or 1/2 English cucumber, thinly sliced into strips. 1/2 red onion, thinly sliced

Directions 1. In a food processor, combine aioli, creme fraiche, basil, and half of the lemon zest and juice. Process for about 20 seconds until basil is coarsely chopped. Season your basil mayo with salt and pepper to taste.

2. In a bowl, combine tuna, olives, capers, and remaining lemon zest/juice. Keep the tuna in large pieces.

3. Spread basil mayo on both slices of bread, also creating a bed of arugula and radicchio. Spread egg evenly on top of greens. Spread tuna mixture, cucumbers and onion. Top with bread.

Aioli Recipe

Ingredients 2 garlic cloves 2 tablespoons Dijon mustard 1/4 cup lemon juice 2 large egg yolks 1 cup grapeseed oil 1/2 cup olive oil (not extra-virgin) Kosher salt

Directions 1. Combine garlic, mustard, lemon, and egg yolks in food processor, blend until smooth. 2. With processor running, slowly add oil until mixture is emulsified. Add water to thin if necessary. Salt to taste.


Sommelier Suggestion: Pair with a sweet rosé from Provence.