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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the baguette into even size portions. | 2. Then cut the baguette pieces or bread rolls in half lengthways, and scoop out some of the bread filling. (You use this for a gratin-type affair later in the week or for breadcrumbs). | 3. Rub the garlic over the inside of both halves, drizzle with a generous amount of olive oil and season well. | 4. In one hollowed-out half, pack in the egg slices, tuna, tomatoes, anchovies, olives, chopped red onion and lettuce leaves. | 5. Drizzle with more oil, and a little white-wine vinegar. | 6. Put the other half of the baguette or bread roll on top, wrap snugly in tinfoil and place on a flat surface. Lay some big books on top to weigh it down. (I use a Larousse Gastronomique!). | 7. Leave for an hour or two. Then remove the tinfoil and wrap a band of greaseproof or brown paper around the middle of each portion, and tie tightly with kitchen string. | 8. These can then be stored overnight in a covered container until next day. (This is not necessary - but can be handy to avoid all the fuss next day!). | 9. Take them on your picnic with wine, fruit and good company! | 10. Sublime! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
baguette	1			-	-	-	-
garlic clove	1		peeled	-	-	-	-
extra virgin olive oil				-	-	-	-
salt				-	-	-	-
black pepper				-	-	-	-
hard egg	2		peeled sliced boiled	-	-	-	-
tuna	200			-	-	-	-
tomato	3 -4		ripe sliced	0.0	0.0	0.0	0.0
anchovy	6		salted	-	-	-	-
black olive			pitted	-	-	-	-
red onion	1/2		sliced	32.0	7.472	0.88	0.08
co lettuce	1/2			-	-	-	-
white wine vinegar				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.