Food

Pairings & Recipes

Pan Bagnat Sandwiches with Riverbench Rose of Pinot Noir

My first trip to Provence included eating, drinking, shopping, and eating some more. I adore the simple but oh-so-flavorful Provencal foods, and there just isn’t anything better than a glass of rosé to pair along with them. I’ve perfected my remoulade and experimented with various pestos, so debated sharing those, but this traditional sandwich seemed just perfect for this time of year. Try this on a crusty baguette or even on a cooled pizza crust!

• 1 fresh baguette
• ¼ cup olive oil
• 1/3 cup basil leaves
• 2 6 ounce cans of tuna packed in oil
• 2 plum tomatoes, chopped
• ¼ cup olives, chopped
• ½ cup sweet onion, chopped
• 2 tbsp. lemon juice

Slice a baguette in half lengthwise and remove the interior of the loaf. (This makes excellent breadcrumbs if you can keep from eating it!)

Brush the inside of the bread with olive oil and line with the basil leaves.
In a bowl, combine the tuna, tomatoes, olives, onion, and lemon juice. Season with salt and pepper and blend well.

Fill brad with tuna mixture. Wrap tightly in plastic wrap or parchment paper and press with a brick or other heavy item for about 20 minutes. Cut into sandwiches and serve!