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Pan Bagnat Recipe

French · Main course · 20 min total

A classic Niçoise sandwich, this Pan Bagnat is packed with Mediterranean flavors: tuna, olives, anchovies, and fresh vegetables, all soaked into a crusty bread roll. Perfect for a picnic or a light lunch.

Ingredients

• 4 crusty round rolls (about 4 inches in diameter)
• 1/4 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (6-ounce) can tuna in olive oil, drained and flaked
• 2 hard-boiled eggs, sliced
• 1/2 cup pitted Niçoise olives or Kalamata olives, halved
• 4 anchovy fillets, chopped (optional)
• 1 small red onion, thinly sliced
• 1 medium tomato, thinly sliced
• 1/2 cup fresh basil leaves
• 1/2 cup roasted red peppers, sliced

Instructions

1. Cut each roll in half horizontally. Hollow out some of the soft bread from the top and bottom halves to create a shallow well, being careful not to break the crust.
2. In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, salt, and pepper to make the vinaigrette.
3. Brush the cut sides of each roll with the vinaigrette, reserving a little for drizzling later.
4. On the bottom half of each roll, layer the flaked tuna, sliced hard-boiled eggs, olives, anchovy fillets (if using), red onion, tomato slices, basil leaves, and roasted red peppers.
5. Drizzle any remaining vinaigrette over the fillings.
6. Place the top half of each roll on the sandwich and press down gently.
7. Wrap each sandwich tightly in plastic wrap or parchment paper. Place a heavy skillet or a cutting board with weights (like cans) on top of the sandwiches to press them. Let sit at room temperature for at least 30 minutes, or refrigerate for up to 2 hours, to allow flavors to meld and the bread to absorb the dressing.
8. Unwrap, slice in half if desired, and serve at room temperature.

Tips

• For best results, let the sandwiches press for at least 1 hour.
• Pan Bagnat can be made a day ahead and refrigerated; bring to room temperature before serving.
• Substitute canned salmon or grilled vegetables for a variation.

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