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Receta The perfect sandwich for summer

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Ingredientes

  • version is made with tuna, its close Italian cousin, “Pan Bagna”, can be filled
  • which can be picked up and eaten with your hands. The original Pan Bagna makes it almost
  • and use canned tuna. But please find the best can you can. It will make all the
  • 2 ripe tomatoes, cored and thinly sliced crosswise
  • Kosher salt, to taste
  • 1 (5-oz.) can olive oil-packed tuna, drained
  • 4 scallions, thinly sliced
  • ½ small red bell pepper, stemmed, seeded, and
  • thinly sliced into 2" lengths
  • ⅓ cup extra-virgin olive oil
  • 1 tbsp. Dijon mustard
  • 1 (7") round rustic bread loaf, split
  • (about 20 oz.)
  • 1 small bulb fennel, cored and thinly sliced
  • crosswise
  • 1 small cucumber, thinly sliced crosswise
  • 2 hard-boiled eggs, thinly sliced crosswise
  • 8 oil-cured anchovies, drained
  • 10 salt-cured black olives, pitted and halved
  • Freshly ground black pepper, to taste
  • 1. Sprinkle tomato slices liberally with salt and transfer to

Nutrition Facts

Amount Per Recipe %DV
Recipe Size 587g
Calories 250  
Calories from Fat 92 37%
Total Fat 10.3g 13%
Saturated Fat 2.84g 11%
Trans Fat 0.0g  
Cholesterol 372mg 124%
Sodium 399mg 17%
Potassium 1483mg 42%
Total Carbs 26.73g 7%
Dietary Fiber 10.0g 33%
Sugars 7.98g 5%
Protein 16.84g 27%
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