Pan Bagnat

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Ingredients

4 (4-ounce) round rustic rolls

3 tablespoons sherry vinegar

2 tablespoons extravirgin olive oil

2 garlic cloves, minced

3 tablespoons fresh lemon juice

2 tablespoons chopped fresh parsley

1/4 teaspoon black pepper

1 (12-ounce) can solid white tuna in water, drained

1 (12-ounce) bottle roasted red bell peppers, drained and sliced

4 plum tomatoes, cut into 1/4-inch-thick slices

24 spinach leaves

8 canned anchovy fillets, chopped (about 3/4 ounce)

4 thin red onion slices