Active Time

　　30 min

　　Total Time

　　40 min

　　Adding a flavorful mayonnaise to this pan bagnat — style sandwich gives new appeal to traditional French fare.

　　

Ingredients

Makes 4 servings

　　1/2 cup mayonnaise

　　2 tablespoons drained bottled capers, rinsed and chopped

　　2 teaspoons coarse-grain mustard

　　2 teaspoons anchovy paste

　　1 teaspoon tomato paste

　　1/2 teaspoon black pepper

　　3 tablespoons white-wine vinegar

　　2 (6-oz) cans light tuna in olive oil

　　4 ciabatta or kaiser rolls, halved horizontally

　　1 head Boston lettuce (1/2 lb), any coarse outer leaves discarded

　　2 or 3 medium tomatoes, cut into 1/3-inch-thick slices

　　3 large hard-boiled eggs, cut into 1/2-inch-thick slices

　　

Step 1

Whisk together mayonnaise, capers, mustard, anchovy paste, tomato paste, pepper, and 1 tablespoon vinegar in a bowl.

　　

Step 2

Drain oil from tuna into a bowl and whisk in remaining 2 tablespoons vinegar. Brush insides of all roll halves generously with mixture.

　　

Step 3

Add tuna to mayonnaise mixture and stir to combine.

　　

Step 4

Make sandwiches with lettuce, tomato, egg, and tuna mixture on a work surface. Weight sandwiches with a heavy cutting board, large plate, or platter for about 10 minutes.