summer friday sandwich

key creation

inspired by an upcoming summer friday and the recently passed bastille day, i stumbled across a sandwich recipe for "pan bagnat", a french picnic staple. being a recipe purist, i followed the directions exactly and it was very delicious but felt it lacked the extra zest and spiciness needed for a sandwich. the recipe below is my version losing the black olive tapenade and replacing it with a garlicky basil spread. additionally, i've added piquillo and jalapeno peppers to give the extra kick. it's important to season well with salt and pepper along with extra olive oil for drizzling. this sandwich needs to rest and chill out in the fridge so the flavors have a chance to combine and intensify.

'la maison du pain' located on quiet stretch of pico blvd at ridgeley is my favorite bakery in the entire city. words cannot describe how much i love my neighborhood boulangerie...it makes me so happy. for this recipe i've used their house baguette because of it's flat rectangular shape, perfect for stacking ingredients. the black olive baguette is another favorite along with the decadent and creamy chocolate mouse. 

http://www.lamaisondupain.net/

 

ingredients

• 1 freshly baked 'la maison du pain's' house baguette, sliced lengthwise

• 6 tbsp basil spread (see below)

• 2 cans trader joe's solid white tuna in olive oil, drained

• 3 scallions, thinly sliced 

• 2 hard boiled eggs, sliced

• 6 radishes (mix white and red varieties), thinly sliced

• 8 cherry tomatoes (mix yellow and red), sliced in half lengthwise 

• 2 traders joes's piquillo peppers (excess liquid/seeds removed), thinly sliced 

• 1 jalapeno, seed removed, finely chopped

• extra olive oil for drizzling

• s/p (salt and pepper)

basil spread directions:

1. in food processor combine  1/3 cup fresh basil leaves, 2 tbsp white balsamic vinegar, 3 tbsp olive oil and 2 cloves garlic. pulse until well combined.

sandwich building directions:

1. combine tuna and scallions together in bowl with fork. drizzle 1 or 2 tbsp of olive oil. add salt and pepper to taste.

2. spread basil mixture on both sides of sliced open baguette.

3. layer ingredients first with tuna, radishes, tomatoes, piquillo peppers, egg slices and jalapenos. 

4. drizzle oil oil over stacked ingredients and sprinkle with salt and pepper.

5. place top portion of baguette on top. wrap sandwich in tinfoil and refrigerate for at least 4 hours or better overnight.

6. cut into desired sized slices and enjoy.