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The Boston Globe

Food & dining

Sunday supper

Recipe for pan bagnat sandwiches

Valerie Ryan For The Boston Globe

Makes 4 small sandwiches

2eggs
Dressing reserved from Pasta Nicoise
4French or ciabatta sandwich rolls, cut in half
Tuna mixture reserved from Pasta Nicoise
1bunch watercress, ¼ head frisee, or 2 handfuls baby arugula leaves
1tomato, sliced
8 anchovy fillets, drained (optional)

1. Bring a saucepan of water to a boil. Add the eggs and cook for 10 minutes exactly. Transfer the eggs to a bowl of very cold water and let the cold tap run into the bowl to cool the eggs. Crack them and remove a strip of peel. When they are cool enough to handle, peel all the shells. Dry the eggs on paper towels. Slice the eggs.

2. Spread 1 tablespoon of the dressing on the top half of each roll. Mix remaining dressing into the tuna mixture.

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3. Place watercress, frisee, or arugula on the bottom half of each roll. Add tomato slices. Divide the tuna mixture among the rolls and top with egg slices and anchovies (if using). Cover with the top half of the roll. Cover each sandwich with plastic wrap and store at room temperature for several hours or overnight in the refrigerator. Valerie Ryan

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