Steinbeck Bagnat Recipe

Name: Steinbeck Bagnat
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ciabatta style rolls or the equivalent amount of sections of one ciabatta loaf.; 1 four oz can of Cannery Row Sardine Co.TM sardines packed in olive oil or the equivalent in imported tinned sardines.; 2 really good anchovy filets (don't wimp out on me); 1 sweet onion; 1 heirloom tomato; 1 bunch watercress; 4 radishes---I like the French Breakfast variety because they grow well for me.; Nicoise olives, pitted and sliced (optional); Sea salt and pepper; Your best olive oil

Servings: persons

1
["The process: wash the watercress and maybe use a salad spinner to get water off. Slice the onions and tomato as thin as you can by hand and set aside. If you have a Kyocera hand slicer (remember mine is named Danton) use it to thinly slice the radishes.", "Assembly: lay out a large sheet of plastic wrap on a board. Slice the roll in half lengthwise. Put the halves on the cling wrap and scoop out enough of the crumb so that you have two ""canoes."" Give both canoes a generous dose of your best olive oil.", "Place a good handful of leaves on the first ""canoe."" Top this with the sardine and then the anchovies. Add tomatoes and onion in any order you would like. Finish with olives and radishes, all in a big pile. In the other canoe place the remaining cress. And turn over to cover the sandwich.", "Wrap it all up in the cling wrap and refrigerate for a couple of hours. Repeat with as many rolls as you have."]

236

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 ciabatta style rolls or the equivalent amount of sections of one ciabatta loaf., 1 four oz can of Cannery Row Sardine Co.TM sardines packed in olive oil or the equivalent in imported tinned sardines., 2 really good anchovy filets (don't wimp out on me), 1 sweet onion, and more.

Yes, Steinbeck Bagnat falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Steinbeck Bagnat

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions