Pan Bagnat A Gribiche

• Sauce Gribiche
• 1 egg
• 1 tablespoon diced shallots
• 1.5 tablespoons sherry vinegar
• 1.5 tablespoons champagne vinegar
• 2 teaspoons whole grain dijon
• 1 anchovy fillet, minced
• 1/4 cup good quality extra virgin olive oil
• 1 tablespoon capers, roughly chopped
• 2 tablespoons minced herbs, any combo of chives, parsley and tarragon
• 1.5 tablespoons olives, finely chopped. I use Cerignola because they are my favorite but a nicose would be nice as well
• salt and pepper
• Pan Bagnat
• french bread or baguettes
• 1 6 oz can of tuna, per person, preferably in oil but I've used in water before in a pinch.
• thinly sliced red onion
• thinly sliced red pepper
• thinly sliced radish
• olive oil
• salt and pepper

1. Place the egg in a small pot and cover with water. Place on the stove and bring to a boil. As soon as it is boiling, cover and turn off the heat. Let sit on the burner for 5 minutes. Remove and cool in ice water. Note - I have a glasstop electric stove so my burner stays quite hot. If you have a gas stove (lucky you), You might let it sit for another minute. You want a cooked white but still soft yolk
2. While the egg cooks, combine the shallots with the vinegars in a small bowl.
3. Peel the egg and dice the egg white and set aside. Place the yolk in a bowl with the anchovy and dijon and a pinch of salt. Whip/mash until a thick paste forms.
4. Whisk in the shallots and vinegar and then slowly drizzle in the olive oil.
5. Stir in the chopped egg white, capers, olives, and herbs. Season well with salt and pepper.
6. Mix the tuna with the sauce. I use 1/4 cup sauce per can of tuna.
7. To assemble the sandwich, pinch out the extra dough in the middle of each piece of bread, making a boat. Drizzle the inside of the bread with olive oil and sprinkle with salt and pepper
8. Fill the boat with the tuna and top with the slices of onion, radish and red pepper. Place on the top piece of bread. Wrap tightly in foil. Place on a plate in the fridge and top with your heaviest cast iron pan filled with a few canned goods. I leave my overnight and throw in my lunch box in the morning.

gribiche, egg, shallots, sherry vinegar, champagne vinegar, anchovy fillet, extra virgin olive oil, capers, herbs, olives, salt, pan bagnat, bread, tuna, red onion, red pepper, radish, olive oil, salt

Taken from food52.com/recipes/6937-pan-bagnat-a-gribiche (may not work)