Pan Bagnat Tuna Arepa — Gluten-Free Nicoise Sandwich
Category: On-the-Go | Ready in 10 minutes | Serves 1 adult or 2 kids | Naturally gluten-free
What You Need
- 2 Zavor & Co gluten-free arepas
- 1 can (5 oz) tuna, drained
- 6 black olives, sliced
- 1 tomato, sliced and patted dry
- 1 hard-boiled egg, sliced
- 1 tbsp olive oil and a splash of red wine vinegar
How to Make It
- Toss the tuna with the olives, olive oil and vinegar.
- Warm the arepas in the toaster on high, 2-3 cycles.
- Layer the tuna, tomato and egg on one arepa; add a few onion rings if you like.
- Close with the second arepa and press firmly.
- Wrap tightly in paper; pressing and resting makes it hold together and taste better.
About This Recipe
Pan bagnat — 'bathed bread' in the Nicoise dialect — is a Provencal fishermen's sandwich: salade nicoise packed into bread, pressed and left so the juices soak in. It's built to be made ahead and carried.
Keep Your Freezer Stocked for Busy Days
These recipes work because the hard part is already done. Zavor & Co delivers gluten-free arepas straight to your door — heat them from frozen in minutes and dinner is halfway there.
