Pain Bagnat

I ordered this tuna sandwich from Bluebird Kitchen in Pittsburgh the other day and loved it so much that I had to make a clone for Pedro. It's really easy and unique.

Start with a fresh baguette, slices lengthwise. Line the bottom half with fresh kalamata olive tapenade. You can buy pitted kalamata olives and chop them up in a food processor or nut chopper.

Next layer on some canned tuna. I prefer tuna in water vs. olive oil. And top with some roasted cherry tomato halves. These are easy to roast up in the oven. They take about 30 minutes or so and the roasting really sweetens them up.

I paired the sandwich with my Poppy's famous spinach salad recipe with tomato vinaigrette (see salad section for full recipe).

Enjoy!